Aprovécho: Mexican-American Border Cooking

Red Mill Corn Muffins

2010-06-14T15:00:00.000-07:00

Can I tell you how excited I was to receive the Red Mill Flour Sampler Pack I got as a prize on Nazarina’s “Giddy Gastronome” blog? The pack included Corn Flour (which is what I used to make the corn muffins)Whole Wheat Bread Mix, Potato Flour and Garbanzo Bean Flour. How cool is that?

I researched the Red Mill Flour website and found a few very interesting things. But the one item that caught my interest was the gluten factor. I’ve read where more and more people are deciding to go gluten free. Why? Well, apparently gluten is the main cause of celiac disease, which impedes the digestion. That’s serious stuff; take it from someone who continued to have digestion problems even after her gall bladder was remove.

While people who have this condition should certainly stay away from gluten containing products, gluten is a necessary component in bread making. It gives bread dough that elasticity you look for after kneading in order to shape the dough. With the help of starch it helps the baked bread maintain it proper shape. On the other hand, it also contributes to bread going stale. Good or bad for you? Only you can decide that.

Reading through the Red Mill site, I learned that substituting corn flour, which is basically finely ground corn meal, would give your corn bread or muffins a denser quality. You know that texture you experience when you eat corn bread? You can taste and feel the gritty-ness of the cornmeal. I love it, but I wanted to distinguish the variations in texture for myself.

Red Mill was absolutely right. The dough was smoother and much denser making the muffins with the corn flour instead of the corn meal. It had the same taste I’m used to but my mouth certainly did notice the difference in consistency.

Next week I will be making the whole wheat bread. I demolished my bread machine, but my Kitchen Aid Mixer with dough hook is in great shape. Kneading will NOT be a probably for these arthritic fingers. Enjoy.

This is the recipe I use for Corn Bread or Corn Muffins. The only change I made was substituting the Corn Flour for the Corn Meal.

Cornmeal Muffins

1 cup all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated sugar

1 teaspoon salt
1 cup cornmeal (I used Red Mill Corn Flour)
2 large eggs
1/2 cup milk
1/4 cup vegetable oil

Sift flour, baking powder, sugar, and salt into a medium-sized bowl. Add cornmeal and stir to mix. Set aside.

In a small bowl, beat eggs. Add milk and oil. Add egg mixture at once to dry ingredients; stirring only until the dry ingredients are moistened. The batter will be lumpy. Spoon the batter into prepared muffin cups, filling each cup up to two-thirds full.

Bake in a 375°F (190°C) oven for 15 to 20 minutes, or until golden brown. Remove from oven. Let cool completely on wire rack.

Makes 1 dozen muffins.

Apple Pie Turnovers

2010-06-02T14:52:00.000-07:00

I love apple pastry. Next to chocolate, it’s my favorite tasty treat. A while back while surfing through my favorite blogs, I came across Tina’s Mommy’s Kitchen Blog .

She had written a post about this wonderful recipe on making your own apple pie filling and canning it for immediate or future use. Well I’m not much of a canner so I just filled containers and froze the filling. I’ve made a pie and two batches of apple turnovers with I puff pastry. That’s the one that I want to share with you today. I love puff pastry especially - mixed with apples.

It’s a simple process. Depending on how many turnovers you want to make (I make 4, two each for Bob and me) remove puff pastry from the box and allow to defrost for about 20 – 25 minutes.

Flour your rolling surface and rolling pin and roll out the puff dough to about 15 by 10 inches. Cut (I use a pizza cutter) the rolled out pastry into 5-inch squares.

Prepare egg wash by whisking 1 egg with 2 teaspoons of water. Brush some egg wash along the edges of each puff pastry square. Place 1 heaping tablespoon of apple pie filling in the center of the square. Fold over and crimp the edges together to hold.

Line a baking sheet with parchment paper (I love that stuff!) and place prepared turnovers on the paper. Brush some of the egg wash over the turnover and sprinkle with some sanding sugar (large grain sugar). Make a couple of slits (carefully) in the top and bake for 25 minutes in a 400-degree oven.

Remove from oven and allow to cool on rack.

So easy – so satisfying. Love it. Now I think I’ll make some chocolate chip cookies.:)

Homemade Apple Pie Filling in a Jar
http://www.mommyskitchen.net/2010/04/got-apples-make-apple-pie-filling-in.html
4 1/2 - cups sugar
1 - cup cornstarch
2 - teaspoons cinnamon
1/4 - teaspoon nutmeg
1 - teaspoon salt
3 - tablespoons lemon juice
10 - cups of water
6 pounds of tart apples, washed, peeled and thinly sliced
(I used golden delicious and a few granny smith apples)

Note: Slice apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.

In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the water and lemon juice with a wire whisk. Cook and stir until bubbly and thick; remove from heat. While the filling was cooking I sliced the apples and added them into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars. Pack apples into clean, hot canning jars leaving an inch from the top of the jar. Fill with the hot syrup, leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the insides of each jar. Close the jars with sterile lids and rims. Process in a boiling water bath for 20 -30 minutes Use a jar tongs to remove the jars from water Place the jars on a dish towel to dry and allow the jars to cool for several hours Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)

To Make Apple Pie:

Pour 1 quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter. Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam. Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling

Olive Garden (copycat) Breadsticks

2010-05-17T10:32:00.000-07:00

I made some Chicken Fettuccini Alfredo for Bob and couldn’t resist this wonderful recipe I found. Delicious (copycat) Olive Garden Breadsticks. They didn’t take long to make and were absolutely yummy with the fettuccini. I didn’t take a picture of the Alfredo cause I’m sure most of you have made it at one point or another, but I’m including the recipe just in case. Big hugs to all. I’m so totally excited; my son is coming in to town today and can’t wait to see him. Have a great week everyone.

Copycat Olive Garden Breadsticks

DOUGH

1 (1/4 ounce) package active dry yeast
4 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, softened
2 tablespoons sugar
1 tablespoon fine salt

TOPPING

3 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/8-1/4 teaspoon garlic powder
1 pinch dried oregano

Directions

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees F.

Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.

Bake until slightly golden, about 15 minutes.

Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.

Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Alfredo Sauce Recipe

1 pint of heavy cream
1/4 pound of butter (one stick)
2 tablespoons cream cheese
1/2 – 3/4 cup Parmesan cheese
1 teaspoon garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper

Cook up some fettuccini and some chicken breast and mix together with the Alfredo Sauce.

Gorditas

2010-05-12T12:36:00.000-07:00

Gorditas, translated into English, mean Little Fat Ones. Actually it's little fat girls, but I kind of take offense to that. There really shouldn't be a translation. Gorditas are Gorditas, Masa Pockets filled with your favorite meat, chicken or pork filling. Some people fill them up with refried beans or even queso. However you prepare them, they're delicious and easy to make.

I made mine with a simple picadillo recipe.

1 pound ground meat

1 large tomato, diced,

1 large potato, diced small

1/2 a large onion, minced

1 cup beef broth

1/4 cup roasted, chopped green chiles

Seasoned with sea salt, fresh ground pepper, garlic powder and some ground cumin

Combine ground beef with broth. Add potatoes, tomato, onion and green chile. Season. Simmer on low until potatoes are tender, about 30 to 40 minutes.

The masa for the Gorditas is very simple to make, alot easier than that the masa for tamales.

1 3/4 cups masa harina

1 cup very warm tap water

2 tablespoons lard or shortening

1/2 teaspoon salt

1/3 cup flour

1 teaspoon baking powder

vegetable oil for frying

Mix the masa harina with the warm water until well combined and set aside. Combine flour, baking powder and salt. Add to prepared masa. Knead in the lard. If the masa feels a little dry, add a couple more teaspoons of water. Divide dough into 12 pieces and roll each piece into a ball. Place each masa ball on a plate or cutting board lined with parchment paper and cover with plastic wrap. Allow to rest for 20 minutes.

Place a heavy skillet (cast iron if you have it) over medium heat. While it's heating up, roll or flatten by hand each masa ball into an approximate 4-inch diameter circle. Place the rounds on the hot skillet and cook for about 1 minute on each side. Set aside to cool. Next comes the frying.

Heat 1 to 2 inches of vegetable oil in a heavy frying pan to a temperature of about 325 degrees. Fry 1 to 2 toasted gordita rounds in the hot oil until puffed and golden brown.

When you're done frying, carefully slice one edge of the gordita and open. Fill with the picadillo recipe or whatever your favorite filling might be.

Set a plateful of garnishes on the table for topping off your gorditas. I used shredded lettuce, diced tomatoes, chopped avocados, salsa and lots and lots of cheese.

I hope you try this traditional dish in your next fiesta. They're simple to make, tasty and quite filling. Enjoy.

Latina Woman for Mother's Day

2010-05-08T11:36:00.000-07:00

(Re-post)

Feliz Dia de las Madres!

There is a wonderful piece that was written sometime ago commemorating

women everywhere. I've searched throughout the internet but have never found the author of this piece. If someone knows who wrote it, please let me know.

For the past ~~nine~~ ten years I have posted it on the internet and have dedicated it to my mother and to all women celebrating Mother's Day.

So whether you are a mother or not, young or old, any color of the rainbow or from any city or country in the world, this goes out to you with lots of love, admiration and respect.

How to Recognize a Latina Woman

(or ANY woman)

A Latina woman is proud of herself. She respects herself and others. She is aware of who she is. She neither seeks definition from the person she is with, nor does she expect them to read her mind. She is quite capable of articulating her needs. A Latina woman is hopeful. She is strong enough to make all her dreams come true. She knows love, therefore she gives love. She recognizes that her love has great value and must be reciprocated. If her love is taken for granted, it soon disappears.

A Latina woman has a dash of inspiration and a dabble of endurance. She knows that she will, at times, have to inspire others to reach the potential God gave them. A Latina woman knows her past, understands her present and moves toward the future.

A Latina woman knows God. She knows that with God the world is her playground, but without God, she will just be played with. A Latina woman does not live in fear of the future because of her past. Instead, she understands that her life experiences are merely lessons, meant to bring her closer to self-knowledge and unconditional self-love.

(In memory of my mother)

(En recuerdo de mi Madre, Maria Luisa Cordero (1915 - 1997)

Rum Cake Cookies

2010-04-13T15:11:00.000-07:00

Time for some more cookies. Since I made the Kahlua Cake cookies a while back, I’d been wanting to make Rum Cake cookies. Next time I‘ll try Piña Colada cookies.

It’s been difficult to post lately. Bob’s waiting to hear about a job in Houston. Not knowing if we’re moving in the next couple of weeks has me a little antsy. But I figured I’ve wasted enough time worrying about something that hasn’t happened yet. It’s time to bake before the weather gets too hot to turn on the oven after 10 am.

These recipe instructions are the same ones I used for the Kahlua cake cookies shown in the chocolate blog. It is sooo easy to turn a cake mix into cookies. Think of the possibilities; all the different flavors and add-ins to experiment with.

Rum Cake Cookies

1 yellow cake mix
2 eggs
½ cup vegetable oil
1 tablespoon Bacardi Rum
1 cup finely chopped pecans
1 recipe Spicy Glazed half pecans

Mix eggs, oil and rum together. Add the cake mix. Blend all ingredients well. Fold in chopped pecans.

Using a cookie scoop (to make all the cookies uniform in size), scoop out dough and place on a parchment paper-lined cookie sheet.

Top each scoop with one glazed half pecan. Bake for 10 minutes and cool completely on a cooling rack. That’s it. Enjoy with a delicious cup of coffee and your afternoon break is a success.

Spicy Glazed Pecans

1/4 cup white sugar
1 tablespoon water
1/2 teaspoon cayenne pepper
1 1/2 cups pecan halves

Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 10 to 12 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

You all know that I wrote a cookbook, Aprovecho, A Mexican American Border Cookbook. Well, it’s now available in Kindle. My publisher had told me of the possibility, but not until I was browsing through Amazon did I discover that indeed it was now available in Kindle format. The feeling was pretty much the same as when we first published and I never saw the book until it was out on the shelves at Barnes and Noble. (Have I ever mentioned that the whole publishing experience is rather un-nerving?)

Anyway, thought I’d let you guys know. Enjoy the cookies.

In case you missed my post on Rum Cake, here is the recipe once more. :)

BACARDI RUM CAKE

1 c. chopped walnuts or pecans
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum

GLAZE:
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup Bacardi dark rum together. Pour batter over nuts and bake the cake for 1 hour. Cool. Invert on serving plate. Prick top and drizzle with glaze. Allow cake to absorb glaze. Repeat until the glaze is used up. To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Easy Strawberry Cream Tart

2010-04-01T14:31:00.000-07:00

As easy as pie, so the saying goes. Thought I’d share a quick and simple Spring time dessert just in time for the Easter weekend. Life has been a little stressful lately, my Aunt Enriqueta, 98 years old, just passed away. Thankfully she was not ill, just tired. She slipped away quietly in her sleep. We have wonderful memories of her and will always keep her in our hearts.

My children know that when I’m stressed or the old Fibro kicks in, I can’t focus, so I either clean house or cook. You know what I mean, something that doesn’t take a great deal of intelligence or concentration. Here’s where this pie comes in.

I’d never made a tart shell before and had purchased a pan to give me the incentive to make one. Well, I kept putting it off and putting it off until two days ago. I figured if I could finally learn to make homemade bread, I could tackle making a tart.

The filling is “as easy as pie”. Cream cheese filling topped with strawberries and a glaze. Doesn’t get much simpler than that. I hope your Easter or Passover weekend is blessed with love and family.

Strawberry Cream Pie (I mean Tart)

1 (8 ounce) bar of cream cheese, softened
¼ cup sugar
1 cup whipped cream (you can use Cool Whip if you like)
1 pint of fresh strawberries, washed, hulled and sliced in half
1 tub of Strawberry Glaze (I used Maries)
Additional whipped cream as a topping, optional
1 tart shell

Blend cream cheese and sugar together until well combined. Fold in whipped cream.

Spread evenly over tart shell. Arrange you sliced strawberries over the cream cheese filling. Cover completely with glaze. Refrigerate for at least an hour. Top with additional whipped cream (if desired) before serving.

Tart Shell

1 1/2 cups all-purpose flour
1/4 cup white sugar or brown sugar, packed
1/2 teaspoon salt
2/3 cup butter
1 large egg, beaten

Preheat the oven to 400°F (205°C).

In a bowl, combine the flour, sugar and salt. Using a pastry blender or the tips of your fingers, cut the butter into the flour mixture until mixture resembles coarse cornmeal. Using a fork, stir in the beaten egg, until dough comes together nicely. Form pastry into a ball and chill for 1 hour.

Roll pastry out on a lightly floured work surface into a circle slightly larger than the tart pan, place in pan and press onto bottom and edge of pan and then firmly roll the rolling pin across the top of the tart pan to trim away the excess pastry. (Or a quick and easy method is to simply omit chilling the dough first and firmly press dough evenly against the bottom and side of an ungreased tart pan with your fingertips).

Bake pastry for 10 to 12 minutes or until golden brown. (You can help prevent the pastry from becoming too puffy and bubbling by cutting out a circle of parchment or waxed paper and placing it on the tart pastry, then filling it with pastry weights, beans or rice. Remove the paper and weights a few minutes before the end of baking time to allow the pastry to brown. This procedure is called blind-baking).

Makes enough pastry for one (11-inch) round tart or 8 individual tart shells.

Chicken and Waffles My way

2010-03-25T08:49:00.000-07:00

I never truly understood the concept of Chicken and Waffles until this week. It's quite the popular dish in the Northeast part of the country and in the South, but until I couldn't decide on whether to have a late breakfast or an early lunch the idea of having both completely eluded me.

The original dish of Chicken and Waffles is made with fried chicken and delicious buttermilk waffles. I gave mine a spin and made a spicy chicken salad with cornmeal waffles. Being a chocoholic, I suppose I could have cooked up some spicy chocolate waffles and served it with chicken mole, but I was hungry and wanted a quick meal. I think the addition of mangos and pepper jelly is what really made this dish so tasty.

I heard a story told by a lady up in New York how the custom of chicken and waffles came about. Apparently it started back in the late 40's or early 50's when diners would remain open late at night to serve musicians a meal after their late night gigs. The dilemma with them was the same one I ran into in deciding whether to have breakfast or lunch. So a menu item of chicken and waffles soon became popular to satisfy these late night customers.

It was a perfect "brunch" for me with some left-over’s for Bob when he got home for work. Hope it gives you some ideas of your own in recreating this fabulous dish. Enjoy.

Spicy Sweet Mango Chicken Salad

¼ cup mango-lime-pepper jelly syrup reduction sauce
½ cup mayonnaise
1 tbsp. honey
2-2 ½ cups diced chicken, cooked
1 cup thinly sliced celery
1 cup diced mangos
1/3 cup toasted macadamia nuts
Salt to taste
¼ cup sliced green onions with tops

Reduction Sauce:

1 can mango nectar (I used Kern’s)
¼ cup jalapeño pepper jelly (I used Reese’s Hot Pepper Jelly)
1 tablespoon lime juice

In a small saucepan, combine mango nectar and pepper jelly. Whisk to combine and heat over medium-high heat to boiling. Reduce heat to medium-low and simmer for about 15 to 20 minutes until reduced by half and syrupy. Stir periodically during this process.

Remove from heat and add lime juice. Allow to cool for about 10 minutes while combining the chicken salad ingredients. When cool, combine ¼ cup sauce with ½ cup mayonnaise and 1 tablespoon honey.

Combine chicken, celery, diced mango pieces, macadamia nuts and sliced green onions. Add salt to taste. Mix mayonnaise mixture into chicken ingredients.

Cover and chill. Serves 4.

Cornmeal Waffles

Ingredients
1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil
2 large eggs

Directions
Preheat waffle iron according to manufacturer's instructions.

In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.

Homemade Cinnamon Rolls

2010-03-12T12:04:00.000-08:00

Look at my first attempt at making homemade cinnamon rolls. I think they're gorgeous. My daughter-in-law Jennifer has been making these for sometime now so I thought I'd give them a try. Now that I've gotten over the fear of yeast, my bread baking days are taking off.

I was a little leary of making these because the recipe called for combining and kneading the dough in a bread machine. Well, a couple of months ago, I broke the one I had. I was trying to be so smart in taking it apart to clean it properly, then I couldn't put it back together again. Oh well. Don't know till you try.

But, I used my Kitchen Aid Mixer with the dough hook and they came out great.

Spreading the brown sugar-cinnamon mixture and rolling it up.

Cut and allowed to rise a second time.

Out of the oven and ready to frost with Cream Cheese Frosting.

Cinnabon...eat your heart out!

The part that gave me some bit of a problem was rolling the dough out into a rectangle. It took a while, but I got it done. Next I made some coffee and scarfed down one. I thought I'd be able to eat two, but they come out so big that I only managed to eat one.

While I was waiting for the rolls to come out of the oven, I went out back to sky watch, a habit I enjoy. An eagle flew over head. I ran back in to get my camera and when I returned, I found it gone. BUT, the MetLife Blimp was going by so I took a picture of that. Happy weekend everyone.
My Cinnamon Rolls

1 cup warm milk (110 degrees)
2 eggs, room temp
1/3 cup butter, melted
4 ½ cups bread flour
1 teaspoon salt
½ cup white sugar
2 ¼ teaspoons active dry yeast
1 ½ teaspoons vanilla

Filling:
1 cup brown sugar
2 ½ tablespoons cinnamon
1/3 cup softened butter

Frosting:
1 (3 ounce) cream cheese, softened
¼ cup butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla
pinch of salt

Dough:

Warm milk in saucepan until it reaches 110. Remove from heat ad sprinkle in yeast and ¼ teaspoon sugar, do not stir. Set aside for 5 minutes until foamy. Whisk in eggs, melted butter and vanilla. Whisk the flour, sugar and salt in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low with dough hook until thick and slightly sticky. Knead on medium until dough gathers around the hook, about 6 minutes. Add a couple of tablespoons of flour if necessary. Remove the dough and shape into a ball. Place in a buttered bowl. Turn dough to butter underside. Cover bowl with plastic wrap and let rise until double, 1 hour and 20 minutes.

Roll out dough into a 16 x 21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. . Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, powdered sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Mango Upside-Down Cake

2010-02-06T14:01:00.000-08:00

I was served this delicious cake at a business dinner a long time ago. I never forgot the enticing flavor of mangos and lime. I’ve yet to come across a recipe for it in any cookbook that I have (and believe me, I have a lot of cookbooks!).

My time has been spent working on a writing project that will incorporate recipes dispersed through the fictional work. I’ve been creating, testing and wracking my head with new delectable delights that could be well incorporated into this work.

I thought about that delicious cake I once had and set about trying to re-create it. I’m rather pleased with the results. When I was served a slice of this cake, it was accompanied with a smooth and creamy vanilla bean ice cream that had the lime syrup drizzled over it. Sadly I didn’t have any ice cream at home and was so anxious to get a bite into the cake that I pictured it by itself.

It really is mouthwatering when you taste the sweetness of the mangos, crunch of the macadamia nuts and the tartness of the lime syrup. I felt like one slice wouldn’t satisfy my appetite, but then I remembered…moderation in all things.

Mango Upside Down Cake

4 tablespoons butter
1 cup brown sugar
1 yellow cake mix
½ cup water
½ cup mango nectar (or juice)
1/3 cup oil
3 eggs
¼ cup rum
2 tablespoons lime juice
1 large mango, peeled, seeded and sliced
½ cup macadamia nuts, coarsely chopped

Preheat oven to 350 degrees.

Melt butter in a large round cake pan, or if you prefer, a 13 x 9 inch cake pan in the oven for 3 to 5 minutes.
Sprinkle brown sugar over the melted butter. Lay down the mango slices in whatever fashion you like over the brown sugar. Add the macadamia nuts in between the mango slices.

Prepare cake batter. In a large mixing bowl, combine cake mix, water, mango nectar, oil, eggs, rum and lime juice. Whisk for 2 minutes until all the lumps disappear.
Carefully pour the batter over the mango prepared cake pan.

Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.

Run a knife around the cake edges and invert cake over plate.

Option: Make simple syrup with ¼ cup lime juice and ¼ cup sugar to drizzle over the cake before serving. Mix lime juice and sugar in a small saucepan over low heat and stir until sugar dissolves. Allow to boil gently for 2 minutes to allow syrup to thicken slightly. Remove syrup from heat and add 1 tablespoon rum to the mixture. Drizzle over warm Mango cake for an added level of flavor. Sprinkle with a little lime zest.

Flautas (Rolled Tacos)

2010-02-02T13:27:00.000-08:00

Flautas are basically rolled tacos but are extremely popular here in the southwest. They can be made from a variety of fillings: chicken (like the ones I made), beef, chile con queso, beans. People get creative when devising fillings for tacos, enchiladas, burritos or gorditas.

Our favorite is a filling made with shredded chicken that has been simmering in salsa roja (red salsa). It’s a very simple border dish yet a favorite with a lot of people. Should have made more. Bob took the left-over’s in his lunch today. I’m still trying to get the hang of cooking for two; not too much, not too little.

Serve with rice and a simple salad. Have guacamole and sour cream as a garnish for the flautas and you won’t want to go out for dinner.

It feels like I’m becoming leery of eating out. Not only are the prices outrageous, but it’s also hard to trust foods served outside of your own ever watchful eye as it is being prepared. Home cooking rocks. You can trust that it will taste exactly how you want it and you don’t have to pay someone to mess it up. You can do that for free at home and then enjoy a laugh out of it.

Anyway, enjoy the flauta recipe. Try out the filling or come up with a new one of your own.

Chicken Flautas

4 large chicken breasts
½ cup of your favorite salsa
½ cup finely minced onion
1 dozen corn tortillas
Vegetable oil (for frying)
Garnish: guacamole, sour cream, lettuce, diced tomato, salsa (optional)

Cook the chicken breast in water over the stove for about an hour to an hour and a half. Season with salt, garlic and pepper. Allow the chicken to cool and then shred the meat.

Strain and save the chicken broth for another dish.

Mix the shredded chicken with salsa and onions. Set aside in a bowl.

Warm corn tortillas to make them pliable. Do this either one at a time in the microwave (15 seconds) or wrap in aluminum foil and warm up the dozen in a 300 degree oven for about 15 minutes.

Place 1 to 2 tablespoons of chicken mixture down the center of the warm tortilla and roll up tightly. Secure with a toothpick to keep it from unrolling.

Heat an inch of oil in a large skillet. When hot, fry 6 flautas at a time. Try not to crowd them. When golden brown on the bottom, turn them over. Remove from oil and place on paper towel lined cookie sheet to drain of the oil and then place the cookie sheet in oven to keep warm. Repeat with the remaining 6 prepared flautas.

Serve with rice (I made some Rice Pilaf) a simple salad, guacamole and sour cream. Bob had a beer and I had my customary glass of ice water. Then it was time to clean the kitchen!

Easy Guacamole
Mash 2 – 3 ripe avocados. Add 1/4 cup minced onion, 1 large tomato seeded and diced small, a little lime juice (from half a lime), 1 small stemmed, seeded and diced jalapeño and season with salt and pepper. Taste test to make sure you like the flavor.

Here's another Rolled Tacos recipe you might enjoy. The recipe was provided by Nolan Richardson, one cool dude!

Homemade Bread and Pot Roast

2010-01-23T11:05:00.000-08:00

El Paso seems to have suddenly developed what most other cities have always had: weather/seasons. We’ve gone through years of not being able to distinguish the different seasons based on weather and temperatures. This year has been different. I believe we have gotten more snow than we have in the last 10 years. There is snow on our beautiful Franklins Mountains again this morning.

To keep myself warm and keep the dreaded arthritis aches at bay, I decided to bake a couple of bread loaves and make some pot roast. The house smelled delicious and the kitchen, where I settled in for most of the day, was cozy warm.

I believe the temperature regions are changing. We had a flood a few years ago that resulted in some people actually using small row boats to get across the interstate. We’ve also had about 3 “freak” hail storms that caused a great number of households to have their roofs replaced, car damage that had insurance companies setting up command centers and cars lined up for inspection and settlement. Bob’s car was luckier than most. The Tucson was dimpled all over like a gold ball. Others had their windshields and windows blown out and were determined (by the insurance companies) as being “totaled”.

But, such is life. I’m grateful that these uncommon occurrences can be remedied, unlike the devastation in Haiti. Our prayers go out to them and especially to all the children who find themselves orphans because of the earthquake. Please keep your positive vibes and energy going to our friends and family in the Haitian Islands.

Post Roast is pot roast. You take a delicious piece of chuck roast or rump roast cooked in a slow cooker on low with a variety of vegetables for about 12 to 14 hours and you have a wonderful dinner. Couple that with an amazing fresh loaf of homemade bread and your dinner is complete.

That scowl Bob had on his face when he came home from work soon disappeared after he sat down at the dinner table. His beautiful smile returned telling me he was glad to be home and out of that horrific weather with 65 mile an hour winds and rain. Then of course he ate the rest of the chocolate chip cookies. Guess I’ll make some more. Enjoy the weekend everyone.

Honey White Bread
(Barefoot Contessa at Home)

½ cup warm water (110 degrees)
2 packages dry yeast
1 teaspoon sugar
1 ½ cups warm whole milk (110 degrees)
6 tablespoons unsalted butter, melted and cooled
1 ½ tablespoons honey
2 extra large egg yolk
5 to 6 cups flour (I used bread flour)
1 tablespoon kosher salt
1 egg white, lightly beaten

Place the water in the bowl of an electric mixer fitted with a dough hook attachment. Add the yeast and sugar; stir and allow to dissolve for 5 minutes.

Add milk, butter and honey. Mix on medium speed until blended. Add the egg yolks, salt and 3 cups of flour. Mix on low speed for 5 minutes. With mixer still on low, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn’t stick to the bowl. Knead on medium speed for about 8 minutes, adding flour as necessary.

Dump the dough out onto a floured surface and knead by hand for about a minute until the dough is smooth and elastic. Grease a large bowl with butter and put the dough in the bowl, turning it over so that the top is also lightly buttered. Cover the bowl with a damp kitchen towel and allow the dough rise for about an hour until doubled in volume.

Grease two 9 x 5 –inch loaf pans with butter. Punch the dough down and divide in half. Roll each half into a loaf and place in prepared pans. Cover the pans again with a damp towel and allow to rise one more time for an hour.

Preheat oven to 350 degrees. When the dough has risen, brush the tops with some egg white. Bake for 40 to 45 minutes until they sound hollow when tapped. Turn the bread out of the pans and allow to cool completely on wire racks.

Pachuco

2010-01-14T15:30:00.000-08:00

Pachuco’s have always fascinated me. Their rise came around the late 1930’s, early 1940’s. I was born in ’49 so, as an impressionable child born and raised in El Segundo Barrio in El Paso (El Chuco), I was surrounded by the romantic mystique that the uniqueness of Pachuquinismo affected my people.

Pachucos were basically Latino youths who suffered racial discrimination by the Americans (a lot of which included servicemen) who believed that Mexicans should be deported in order to ease the job competition and available resources during a time when these things were scarce.
Answers(dot)com says:
“The Pachuco style originated in El Paso, Texas and Ciudad Juarez Mexico and moved westward, following the line of migration of Mexican railroad workers ("traqueros") into Los Angeles, where it developed further. The word "pachuco" originated, probably early in the 20th century, in a Mexican Spanish slang term for a resident of the cities of El Paso and Juarez. Even today, El Paso and Juarez are the "El Chuco Town" or "El Pasiente" by some.”

Latino’s, being segregated into deplorable, poverty stricken areas of the city of Los Angeles (this is where the Zoot Suit Riots took place), developed an emerging sense of culture through their clothing, music and even in their language: Calo.

Here is a short (very short) list of some of the Calo slang spoken by Pachucos.
Glossary of Pachuquismos

Ay Te Watcho: Saying goodbye or see you later
Ay Te Miro: (same as above)
Al Rato: See you soon
Barrio: Neighborhood, the “hood”
Cali: California
Calo: Slang spoken by Pachucos (or cholos)
Chalé: Used to indicate disagreement with something said
Chingon: Bad Ass
Chisme: Gossip
Chismoso: Someone who engages in gossip
Cholo: Raza on the street (possibly a modern day Pachuco)
Chones: Underwear
Corazon: Heart
C/S: Con Safo: don’t mess with me
Drape: A Zoot Suit jacket
El Chuco: El Paso, Texas
Esé: Used instead of homeboy or “dude”
Fería: Money
Firme: To say something is “cool”
Ganas: Guts, drive, motivation, to the “balls” to do something
Guero: Light skinned individual or someone from the Caucasian persuasion
Guey: (pronounced “way”) loosely translated to mean idiot
Lana: Money
Mero: The tops as in “the top dog”; el mero perro
Mierda: Shit
Onda: Often used in asking “What’s up?”: Que onda?
Oralé: Used to indicate agreement such as “All right!”
Orgullo: Pride
Pachuco: Chicano term for Zooters
Pelon: Bald, going bald
Perro: Dog
Pinche: F__king this or F__king that
Reina: Queen
Pespeto: Respect
Ramfla: “bad-ass” fixed up car, usually a Chevy
Ruca: A fine looking woman with a lot of orgullo
Simón: Used to signify agreement
Tablitas (also known as Spectators): Brand of distinctive patent leather wing-tip shoes worn by Pachucos
Tando: Broad Brimmed Hat
Tecato: Junkie
Traje: Suit
Trapos: Clothes or outfit
Trucha: Watch yourself or watchout
Vato: Used instead of homeboy, like “ese” above
Vavoso: Dumb ass
Veterano: Used to indicate an elder in the community (veteran)
Vieja/Viejo: Old man or woman; wife or husband
Watcha: Watch yourself
Y Que?: And what; so what
Zoot Suiter or Zooter: Someone who wears a Zoot suit or simply a cool bato

Here's a clip of James Edward Olmos in the movie, ZOOT SUIT. You'll get the idea of what I'm talking about.

To read more about the ZOOT SUIT RIOTS, take a moment to click on these links. Anyone with an interest in anthropological studies will find these quite fascinating.

Riots

Zoot Suit Riots

Sleepy Lagoon Murder (A timeline leading up to the riots)

Suavecito: Zoot Suits Store

To leave you on an upbeat note, here are the Cherry Poppin Daddies with:
ZOOT SUIT RIOT

Homemade Hamburger/Sandwich Buns

2010-01-12T16:09:00.000-08:00

I thought about naming this post” Check out My Buns”, but I’d rather you check out Elvis’ buns. Did you ever see him in leather pants?

By now you’re wondering what my hamburger buns and Elvis have in common. Well, last Friday would have been Elvis’ 75th birthday. Everyone who knew about Elvis knew he loved to eat. One of his favorite meals was a cheeseburger and home fried potatoes. Bob and I decided that is what we would have for dinner. It was going well until I realized I didn’t have any hamburger buns. So, I made some. No, I didn’t take pictures of my cheeseburgers or potatoes. You’ll just have to use your imagination for that. But I did want to share “my buns” with you. Bob’s been using them for sandwiches for his lunch. They really are very good.

I wonder what Elvis would like in leather pants at 75?

Enjoy!

Homemade Hamburger Bun Recipe

http://breads-muffins.suite101.com/article.cfm/homemade_hamburger_bun_recipe

Ingredients for the Dough:

4 1/2 cups all purpose or bread flour
3 tablespoons sugar
1 1/2 teaspoons salt
5 tablespoons butter, soft or melted
1 tablespoon yeast (dissolved in 1/4 cup warm water)
1 1/4 cup warm milk

Additional Ingredients:

Flour for kneading
Vegetable oil, for greasing the bowl and baking pan.
Egg wash made from one egg and one tablespoon milk (optional)
1 tablespoon vegetable oil or melted butter, for brushing on the hamburger buns

To Make the Dough:

Blend the flour, sugar and salt in a mixing bowl. Add the butter, yeast mixture and milk, and mix by hand to form dough. Knead five minutes with an electric mixer with dough hook, or turn the dough out onto a lightly floured surface and knead for seven to nine minutes by hand.

As the dough kneads, add small amounts of additional flour or warm water as necessary to achieve a dough that is light and slightly sticky.

When the dough has been kneaded until smooth, transfer it to a greased bowl and turn over the dough once to coat it with oil. Cover the bowl with a towel, and leave the hamburger roll dough to rise until doubled in bulk, about one to one-and-a-half hours.

Shape and Bake the Hamburger Buns:

Turn the dough out of the bowl and divide it into 12 portions. Shape each portion into a smooth ball and place the dough on a greased baking sheet. Lightly pat the tops of the balls of dough to flatten them slightly.

Cover the tray with a towel, and leave the dough to rise again for another hour to hour-and-a-half.

Preheat an oven to 425° F (220° C). If garnishing the hamburger buns with sesame seeds, brush the rolls with the egg wash and sprinkle sesame seeds on top. Bake the hamburger rolls until rich golden brown, about 20 minutes. Immediately upon removing the rolls from the oven, brush their tops lightly with melted butter or vegetable oil.

Transfer the sandwich rolls to a rack and cover them loosely with a towel to trap steam and keep the crust soft as they cool. Store thoroughly cooled rolls in a plastic container or plastic Ziploc bag. Freeze any rolls which won't be used within a day

Rum Cake for the Epiphany

2010-01-06T17:26:00.000-08:00

Happy New Year everyone. I hope you all are having a wonderful "Epiphany". While the tradition for today is to make a "Rosca", I thought I'd do something a little different. I made a Rum Cake. I'd been wanting one for a while now, but just hadn't gotten around to making it, not with all the other baking I did during the holidays. Speaking of which, I had a lovely time with my children visiting here from Dallas. I hope you understand why I didn't get around to blogging. My heart was soaring and filled with so much love and excitement that quite honestly, posting was the last thing on my mind.

The kids gave me a beautiful collage of pictures as a Christmas present. Photography was courtesy of my daughter-in-law Jennifer. Now I can see their lovely faces every morning everyday.

Look at this gorgeous Rum Cake. I can hardly wait until Bob gets home so that he can try it out. Of course I've already had a piece, just wanted to make sure it tasted OK. :)

It's topped off with chopped. roasted pecans and is drenched in the most heavenly rum glaze you ever tasted.

You can see the glaze seeping into the warm bundt cake. Have a lovely week everyone. This is going to be a great year. Can't get any worse than last year, so things must be looking up!♥

Bacardi Rum Cake

---Cake---

1 cup chopped, toasted pecans or walnuts

1 18-1/2 ounce yellow cake mix

1-3.4 ounce (4-serving size) instant vanilla pudding mix

4 eggs

1/2 cup cold milk

1/2 cup vegetable oil

1/2 cup Bacardi dark rum

---Glaze---

1/2 cup butter

1/4 cup water

1 cup sugar

1/2 cup Bacardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Snowflake Cookies

2009-12-13T11:34:00.001-08:00

These beautiful snowflake cookies are made with the same wonderful butter cookie recipe that was my mother's specialty. Last year I showed you how you can take one recipe and make a multitude of cookies for your cookie swap without the hassle of buying alot of different ingredients.
Galletas de Mantequilla Para La Navidad
Christmas Butter Cookies

With all the festivities going on, you don't want to miss out on all the fun. Make it easy on yourself. This particular recipe is "kid" friendly. They'll love getting their hands into the dough and making their own creations. (HINT: slip some kitchen latex gloves on the little ones to minimize the mess.)

The snowflake cookies was just one more to add to the numerous cookies my kids and I have made using Nana's recipe. Enjoy the holidays and have fun in inexpensive ways.

Galletas de Mantequilla
(Butter Cookies)

1 cup (2 sticks) softened butter
½ cup sugar
1-teaspoon vanilla
2 to 2½ cups flour

Cream butter and sugar together. Add vanilla. Slowly, add flour and knead to combine well. Chill dough in refrigerator for 30 minutes for easier handling. Roll out a small portion of the dough between two pieces of wax paper to ¼ inch thickness. Dip cookie cutter in flour and cut out desired shapes. Bake on an ungreased cookie sheet for 10 to 12 minutes (middle of oven) at 325°. If desired, before chilling dough, add food coloring during the mixing process. Also, after cutting with cookie cutters, you may sprinkle shapes with colored decorating sugars. Makes about 1 ½ to 2 dozen, depending on size of shapes cut.

For the Snowflakes, just use some decorator icing to draw on the snowflake lines and sprinkle with sanding sugar.

Tamales Tutorial

2009-12-09T11:29:00.000-08:00

Christmas wouldn't be Christmas aound the Border Southwest without a huge tamale pot of hot and steaming freshly made tamales. With the endless possibilities of filling recipes and the ease of making these delicious and tasty morsels, who wouldn't want to spend an afternoon cooking up a dozen..or two..or three? The aromas that will fill your home are gratifying enough, but when you offer these delicious treats to family and friends, well, you'll be King or Queen of the holiday kitchen.

Go to these links to grab the easy tutorials in making the best tamales you've ever had.

Part One: This one talks about the husk and chile sauce preparation.

Part Two: This one discusses three different filling preparations.

Part Three: This one discusses masa preparation, assembling, and final cooking instructions.

I hope you take the plunge and try making your own delicious TAMALES this Christmas.

Book Review: My House Chef

2009-12-01T10:01:00.000-08:00

My House Chef: Cooking with Lory and Mazel
By: Tatiana Vidal S., MA
(website: loryandmazel.com)

My House Chef is a delightful family cookbook written for children ages 6 to 12 to promote the value of nutritional meals and encourage participation in the planning and preparation of these meals.

Fifty-seven recipes are displayed storybook fashion with the aid of two kitchen mice created by Ms. Vidal. These kitchen mice, Lory and Mazel, playfully and engagingly hold a child’s attention while demonstrating the “fun” in the cooking process. The book’s content is brightly crafted in colors that capture a young ones’ attention.

There are ten categories of recipes: fruits, gelatins, pastas, picnic, sandwiches, creams, scoops, chocolates, cookies and muffins. Each section is filled not only with wonderful photographed recipes, but also with tips on nutrition, food arrangement and preparation techniques.

At the beginning of the book, there is an extensive section that discusses the food pyramid, food-preparation measurements, useful kitchen tools and a color-coded breakdown of essential vitamins needed for a healthy body.

Like most of us foodies, Tatiana began her cooking adventures at an early age in her grandmother’s kitchen. As she grew up and continued her education, she displayed a love and passion for the development of creative, intellectual and social skills of children. Incorporating her cooking skills, she helps educate children in the basics of proper nutrition. Veggies are not all mean, green and nasty! If a child can make a plate of green beans covered with a happy face of melted cheese and eat it, Tatiana has reached her goal.

A lot of readers of my blog know that I am an advocate of helping a child to learn to grow up being self-sufficient. Learning all the basic skills in life is the least of what we can do to ensure our children will grow up strong and confident and be able to take care of themselves when the dreaded day comes that they leave the nest. Cooking is the one skill that I consider the most important. When teaching a child to cook, you not ONLY teach them about food, you teach them math (measurements), problem-solving, socialization and create self-confidence.

Tatiana touches upon all these aspects in her family cookbook, My House Chef. She is an active member of the SCBWI (Society of Children’s Book Writers and Illustrators), graduated from Universidad de Monterrey where she studied Educational Science and the University of New York where she completed her master’s degree in Technology in Education at Steinhardt School of Education.

I highly encourage you to purchase/read this book. There’s a “Click to Look Inside” feature at Amazon where you can assess the cookbook yourself. It is also available at Barnes and Noble.

I decided to make this one quick and easy recipe fitting for the upcoming holidays. You’ll make memories with your children and watch them have a whole lot of fun.

Enjoy your week everyone.

Christmas Pine

Ingredients:
1 head of lettuce
4 packages of cocktail sausages
10 cherry tomatoes
Toothpicks
Styrofoam cone (for the Christmas Tree)

*Use your hands to trim the lettuce leaves into small square pieces.
*Wrap the cone with the lettuce pieces using toothpicks to hold in place. Place toothpicks at an angle so the lettuce pieces don’t break.
*Once the cone is completely covered with lettuce, insert toothpicks halfway in ( at an angle) and insert the exposed end of the toothpick into a cocktail sausage.
*Randomly leave a space among the sausages to insert the cherry tomatoes.
*Place 5 toothpicks at the top of the cone and insert cherry tomatoes to look like a bow for your tree.

HeHe! The tree I made looks like the poor little tree from A Charlie Brown Christmas! All I can say is that these recipes are indeed crafted for nimble little fingers, not 60 year old arthritic ones. But hey, it's just fine for Bob and me to nibble on. Just watch the kids when using the toothpicks. Other than that, I'm sure they will absolutely love creating this recipe.

Zuppa Toscana

2009-11-25T15:00:00.001-08:00

I've always loved the Zuppa Toscana served at Olive Garden. So when I saw this recipe on Annie's Eats, I immediately thought of making it. This is the day before Thanksgiving, so what better time to take a break and have a steaming bowl of Zuppa to ease the mind and get you in a festive mood.

Normally, I have the delicious bread sticks they offer at the restaurant, but I wanted something a little different. I came across this recipe for Cornmeal Biscotti in a Martha Stewart LIVING magazine and thought it might go very well with the soup. I was right. Hope you try the recipe and enjoy it as much as I did. Happy Thanksgiving everyone.

Zuppa Toscana
(Annies Eats)

Ingredients:
1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2 1/2 cups water
1 cup heavy cream
Salt and pepper

Directions:
Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

Cornmeal-Chili Pepper Biscotti

Ingredients
1 cup shredded extra-sharp cheddar cheese (4 ounces)
1/4 cup butter, softened
1 (4-ounce) can diced green chili peppers, drained
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup yellow cornmeal
2 cups all-purpose flour

Directions
1. Lightly grease a cookie sheet; set aside.
2. In a large mixing bowl beat cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add chili peppers, baking powder, salt, and pepper. Beat until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in cornmeal and as much of the flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in any remaining flour.
3. Divide dough in half. Shape each half of dough into a 9-inch-long loaf. Place about 5 inches apart on the prepared cookie sheet. Flatten slightly to 3 inches wide.
4. Bake in a 350 degree F oven for 30 to 35 minutes or until light brown. Cool on cookie sheet for 1 hour.
5. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the cookie sheet. Bake in a 325 degree F oven for 15 minutes. Turn slices over and bake 15 minutes more or until cookies are dry and crisp. Transfer to a wire rack; cool. Makes 28 cookies.

To see last years Thanksgiving recipes, go to this link.

Ribbon Candy Jello Shooter Cocktail

2009-11-21T12:54:00.001-08:00

Everyone’s heard of Jello Shooters. They’re prepared and served in tiny little cups that are swallowed whole. They come in a variety of colors and a variety of flavors enhanced with a variety of liquors.

I thought what a magnificent cocktail it would make if prepared in a martini glass with two or more colors (flavors) intertwined to create something pretty…and pretty tasty too.

That’s where the Jello Shooter came in. You can offer your family and guests a gorgeous and special cocktail for the holidays that will give you some oohs and aahs and not break the bank. With a few boxes of jello, different colors and flavors, and one bottle of Vodka, you can prepare your own show stopper for the evening festivities.

I researched Jello shooters and found a myriad of information.
1. Shooter cups
2. Recipes
3. Websites and blogs dedicated to the creation of the Jello Shooter

Check out the links and you will be amazed. One site in particular, “My Science Project”, has developed varying jello shooter recipes for different holidays. I looked back at the Halloween page and was amazed at the creativity displayed.

This is just one option for you to consider for your Holiday table. As I said, you keep cost down (jello is super inexpensive) and one or two bottles of your favorite libation. With a little creativity you can make the cocktail of the season. Mine was pretty, but it was the first one I had ever made. I can think of other things to do if I make it again, maybe when my kids come down for Christmas.

Till next time, enjoy “my” cocktail of the season…The Jello Shooter Cocktail.

Basic Jell-O Shot Recipe
3 oz. Jell-O (one 4-serving package)
8 oz. boiling water
3 oz. cold water
5 oz. vodka

For my Ribbon Candy Jello Shooter Cocktail I used vodka with cherry jello and tequila with lime jello. I used a thin layer of Cool Whip in between. Make your first jello recipe and fill your cocktail glasses about 1/3 of the way up. Refrigerate until set about 2 hours.

When set, layer a thin coating of cool whip and refrigerate again while preparing your second Jello recipe. GENTLY pour the second jello over the top of your glasses. Refrigerate and let set completely. Top with a little whipped cream (flavored or not) and add a piece of ribbon candy to the glass. You can do the same for the kids, just eliminate the booze.

(A little Thanksgiving humor!)

I Love Sweet Potatoes

2009-11-12T15:12:00.001-08:00

It's the same every Thanksgiving holiday. How am I going to prepare the sweet potatoes this time? I've mashed, served sweetened with marshmallows, savory with red chile, served baked - whole- with a little butter. This year I wanted to make this delicious recipe I found in the FOOD Everyday magazine, November issue. Bourbon Sweet Potatoes. Super easy recipe and the most tasty sweet potatoes I've had in along time.

Look at these luscious wedges dripping in a decadent sauce of brown sugar, bourbon and butter. Who could resist? Check out the simple recipe.

Bourbon Sweet Potatoes
(from the FOOD Everyday magazine, Nov. 2009)

3 ½ pounds sweet potatoes peeled and cut into 1-inch wedges
½ cup packed dark brown sugar
2 tablespoons bourbon
Course salt and ground pepper
3 tablespoons butter, room temperature

Preheat oven to 350 degrees
Arrange sweet potato wedges in a 9 X `13 inch baking dish.
Add sugar and bourbon and toss to combine; season with salt and pepper.
Bake until sweet potatoes are tender and glazed, 1 to 1 ½ hours, tossing every 30 minutes.
Stir in butter before serving. Makes 8 servings.

Doesn't get any simpler than that. Of course, if you want to make something a little more dramatic, there is a recipe I prepared last year for our Left-Over Queen's tribute to Ovarian Cancer Research. Orange Sweet Potato in Red Chile Sauce.

This recipe is red-hot with red chile sauce. The combination of the spiciness of the chiles with the sweetness of the oranges makes this recipe keeper. If you would like to see the recipe, please follow this link (it's a post from 2008).

Now that we're on the idea of bourbon, check back in a couple of day when I post several cocktail recipes that you can keep on hand for celebrating with friends and family. Hasta Luego.

Pepita Brittle and Orange Margarita

2009-10-29T09:36:00.001-07:00

Who says Halloween is just for kids? For those of us empty nesters and singles, we can celebrate the occasion with some grown-up tastes.

Try this gorgeous Orange “Pumpkin” Margarita for example. Decorate the glass by rimming it with some green sugar crystals and floating an orange slice on top. The stem is created by inserting a piece of green “Good and Fruity” candy, simple yet fun. No, I didn’t create this; I saw it in the Phyllis Hoffman Celebrate Magazine for Halloween. Her drink recipe is different and it is called the Jack-O-Lantern, but the idea is similar. Big folks like to have fun too you know.

The Pepita Brittle comes from the Martha Stewart Living Magazine for October. I’ve made peanut brittle but had never tried it with pumpkin seeds. The only thing I did differently was I added a “light” sprinkling of chipotle powder on top to excite the flavor experience with a bit of heat with the sweetness of the brittle. I loved it. Have fun this Halloween.

If you have kids, enjoy the holiday with them. If you don’t, gather some friends and family and celebrate anyway. Happy Halloween.

Orange “Pumpkin” Margarita

Ingredients:
1 oz Tequila
1/2 oz Triple sec
4-6 oz Orange juice
1 splash Lime juice
Mixing instructions:
Combine tequila, triple sec, and orange juice over ice, and stir. Top it off with a splash of lime juice or sour mix.

Pumpkin Seed (Pepita) Brittle
(Martha Stewart HALLOWEEN Mag., 2009)

4 tablespoons (1/2 stick) unsalted butter, plus more for baking sheet
½ cup light brown sugar
¼ cup honey
1 cup hulled pumpkin seeds, toasted

Butter an 11 by 17-inch rimmed baking sheet.

Melt butter in a small saucepan over medium heat. Stir in brown sugar and honey. Bring to a boil, stirring to dissolve sugar. Cook, without stirring, until mixture is medium amber and candy thermometer registers 280 degrees, about 6 minutes.

Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour into prepared baking sheet. Let cool completely, break into pieces.

I made some simple sleeves out of parchment paper to put the brittle into. This keeps your guests from getting sticky fingers.

To see another post I have on Pepitas, follow this link.

Tequila Lime Wings

2009-10-24T15:42:00.001-07:00

Give your kids a tasty yet easy nibble before they go out Trick or Treating. If they go out before eating, they’ll gobble down every piece of candy handed to them. You know what that means. Tummy aches galore. They’re too excited for a sit-down, but if offered a utensil free bit of “real” food, they’re more likely to eat without complaining.

Here are two recipes I’ve used over the years without any trouble. You can prepare both dishes the night before and just bake the wings a couple of hours before the kids' great adventures around the neighborhood. Use the time while the wings are in the oven to help them get dressed or to put your feet up and relax.

Enjoy this time of festivities with your kids. Make it easy on them and yourself. They grow up too quickly and you find yourself wishing you could do it all over again. Happy Halloween everybody.

Tequila-Lime Wings

¾ cup butter, melted
4 tablespoons tequila
5 teaspoons lime juice
¼ cup hot sauce
3 teaspoons ground cumin
3 pounds of chicken drummettes, (no tips), about 40 pieces

In a large zip lock bag, combine first 5 ingredients. Add chicken pieces. Close zip lock bag, removing all the air, and marinate in refrigerator for at least 2 hours.

Heat oven to 375 degrees.

Line a baking sheet with foil and spray with non-stick cooking spray.

Remove chicken pieces from bag and place on prepared baking sheet. Discard marinade.

Bake wings for 1 hour turning over mid way through baking.

Chile con Queso

1 cup onion, chopped
2 small (4 ounce) cans diced green chiles (or 1 cup fresh roasted, peeled, seeded and chopped)
½ cup salsa: either home made or Pace
1 can evaporated milk
½ pound cubed Velveeta (or any cheese of your choosing)

In a large skillet, melt 1 tablespoon shortening. Sauté onions until soft, about 5 minutes. Add green chiles and cook an additional 2 minutes. Add Salsa and combine and heated through.
Add evaporated milk and heat until slightly bubbly. Add cheese and cook until cheese is melted. Stir constantly over low heat to keep cheese from burning.

Past Halloween posts you might enjoy:

Sugar Skulls (Alfeñique)

Halloween Spread for the Kiddos

La Llorona -- The Wailing Mist

Pan de Muertos y Caldillo de Bruja

2009-10-17T09:42:00.001-07:00

October is my second favorite month of the year, December being the first. Ghosts; goblins; witches; vampires and Day of the Dead. These things fascinate me. Why? Maybe because I believe that there is so much more to life than what we perceive with our eyes.

The Day of the Dead has been celebrated throughout time by many cultures, the most prominent one being Mexico. Altars are built; drawings by Jose Posada are displayed; parades leading to cemeteries; sugar skulls. While macabre, these traditions have meaning.

Sugar Skulls have a particularly special meaning for me. The first time I made them was with my daughter for her to take to her Spanish class in high school and share with her friends.

I posted the recipe last year under Dia de Los Muertos.

There is some magnificent artwork created by Jose Posada commemorating Dia de Los Muertos. If you follow this link, I'm sure you will recognize some of his painintings like Calabera de la Catrina.
I’ve had several experiences with the afterlife that can’t be explained rationally. Believe me I’ve tried. When I finally accepted that, just like “faith”, there are some occurrences in this world that must be embraced without physical evidence, I achieved peace with the beauty that the afterlife has to offer. My only regret is that it took me so long.

There is a children’s animated movie (and a book as well) by the name of “The Halloween Tree”. It was written by Ray Bradbury. A cartoon??? Yes, an animated feature. This story tells about a group of young friends who, through their magical journey with Mr. Moundshroud (voiced by Leonard Nimoy), discover the history of Halloween and in turn strengthen their bond of friendship to each other. Excellent story narrated by Mr. Bradbury himself. Really worth seeing, but might be best viewed by children who are at least seven or eight years of age.

Here’s a music video montage to the Halloween Tree with music by Siouxsie And The Banshees.

And for your musical entertainment, here’s a video of Bette Midler doing “I Put a Spell on You” from the movie “Hocus Pocus”, another great one to see with your kids.

Back to the food. I wanted something appropriate to go with my frame of mind, so I made some Pan de Muertos. Believe me when I tell you that this was an accomplishment. This is only the second time I make anything with yeast. I was brought up using baking soda and baking powder. But after the first time I used yeast to make some MONSTROUS dinner rolls, I realized it wasn’t as difficult as I thought it would be.

To go along with this delicious bread, I also made some Texas Red Chili, which, because of creative license, I renamed Caldillo de Bruja – Witches Stew. Time and health permitting, I hope to post some additional October and Halloween recipes over the next couple of weeks. Meanwhile, enjoy.

Pan de Muertos
Day of the Dead Bread,
(Aprovecho a Mexican American Border Cookbook)

¼ cup milk
¼ cup plus 2 teaspoons sugar
¼ cup (half a stick) butter, cut into small pieces
½ teaspoon salt
1 package (1/4 ounce) active dry yeast
¼ cup warm water (about 110 degrees)
2 eggs
3 cups all-purpose flour
¼ teaspoon ground cinnamon

Scald the milk in a small pan over medium-high heat. Remove from heat and stir in ¼ cup sugar, butter and salt. Let cool.

Stir the yeast into the warm water in the large bowl of an electric mixer and let stand until softened, about 5 minutes. Add the milk mixture. Separate 1 egg and add the yolk to the yeast mixture, reserve the white. Add the remaining egg and 2 1/3 cups flour. Beat until blended.

Knead on a well floured surface until dough is smooth, about 8 to 10 minutes, adding more flour as needed. Place in a greased bowl and turn to grease the top. Cover and let rise in a warm place until doubled, about 1 ½ hours. Punch down the dough and knead briefly.

Cut off ½ cup of the dough and set aside, wrapped in plastic. Divide remaining dough into three equal pieces; shape each piece into a rope about 12 inches long. Braid the ropes pressing the ends to hold securely. Place the dough on a greased baking sheet joining the ends to make a small wreath. Divide the reserved dough into two pieces and shape into 2 bones. Cross the bones and place across wreath.

Preheat the oven to 350 degrees. Cover the bread and let rise in a warm place until puffy, about 30 minutes. Lightly beat the reserved egg white and brush over the bread. Mix the cinnamon and remaining sugar and sprinkle over the wreath avoiding the bones. Bake until richly browned, about 35 minutes. Cut into wedges and serve warm.

Caldillo de Bruja
(Texas Red Chili, MS LIVING Mag, Oct. 2009)

8 whole dried chiles (ancho, about 3 ounces)
3 tablespoons oil
3 pounds beef chuck cut into small pieces (1/2-inch or smaller)
Course salt and fresh ground pepper
2 large onions, coarsely chopped
7 garlic cloves, minced
2 jalapeños, seeded and minced
2 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 (28 ounce) can diced tomatoes, puréed in their own juice
4 cups water
2 to 3 teaspoons white vinegar
Sliced avocado, optional

Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 – 3 minutes per side. Remove stems and seeds. Transfer chiles to a bowl and cover with hot water. Keep chiles submerged with a small bowl and let soak for 30 minutes. Remove from bowl and puree in a blender with ½ cup of soaking liquid.

Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 ½ teaspoons salt and ½ teaspoon pepper. Brown beef in batches adding more oil as needed, about 10 minutes. Transfer to a plate.

Add remaining tablespoon oil to pot, onions, garlic and minced jalapeño chiles and cook over medium high heat until onions are translucent, about 5 minutes. Deglaze with a little bit of water and scrape up browned bits with a wooden spoon. Add cumin and oregano and cook, stirring constantly until fragrant, 30 seconds to 1 minute.

Stir in browned beef and chile puree. Add tomatoes, water and salt. Bring to a boil. Reduce heat and simmer gently, partially covered, until meat is very tender and juices are thick, 2 ½ to 3 hours. Check pot every hour and if chili is dry add some more water. Season with salt and stir in vinegar. Top with sliced avocado if desired. Serves 6 to 8.

Did you check out my Halloween Centerpiece. It’s a glass tube inside the vase to hold the flowers. The vase itself is filled with candy corn. I made something similar at Easter using jelly bellies. Candy corn was on sale and I had everything else on hand. The flowers are artificial so the centerpiece will last all month.

Grilled Steak with Pineapple Salsa

2009-09-24T13:58:00.000-07:00

Do you ever find a product that you purchase regularly and incorporate into your everyday meals? The Del Monte brand is one of those products for me. I find them to be not as expensive as Hunts and a little more appealing to me than the store brand.

Finding a can of Del Monte Diced Tomatoes with Onion and Garlic in the pantry and a piece of sirloin sitting in the fridge, I knew I had a winning combination. I looked up their website and found a tasty steak recipe that could be prepared in a snap. Bob gets home from work at 8 in the evening and he’s hungry by the time he walks in the door.

Try the salsa with steak or some fish. It’s delicious and very quick to prepare.

Del Monte’s Grilled Steak with Pineapple Salsa

1 tablespoon chile powder
¼ teaspoon cumin
½ teaspoon minced garlic
1 pound boneless beef sirloin steak, 1-inch thick

Salsa:
1 can (15 ounce) Mandarin Orange segments
1 can (14.5 ounce) Del Monte Diced Tomatoes with Garlic and Onion
1 ca (8ounces) Pineapple tidbits
1 tablespoon chopped and seeded jalapeño
½ cup chopped green and red bell pepper

Cooked egg noodles

Mix dry rub for steak by combining chile powder, cumin and garlic in a small bowl.

Trim fat from steak. Rub both sides of steak with prepared rub.

Grill steak, uncovered, directly over medium coals for 12 to 15 minutes. Or grill on grill pan over stove, same approximate time.

Stir together Mandarin slices, tomatoes, pineapple, green and red bell pepper and jalapeno. Season lightly with kosher salt.

Thinly slice steak against the grain. Serve over hot egg noodles and top with salsa.

Check out what I made for dessert. An incredibly delicious Brownie – Cake combination with a simple chocolate chip topping.

Meatball Sub Dinner

2009-09-10T11:31:00.000-07:00

In trying to learn to cook for two, I’ve been experimenting with Jenn, the Left-Over Queen’s ideology of utilizing leftover’s in creative ways to keep from wasting food.

Last post, I showed you a fun and different way of making an everyday recipe – Meatloaf – into a surprising way to serve a comfort food; Meatloaf Cupcakes with Mashed Potato Frosting.

Since I’m only cooking for Bob and me right now, I didn’t use all the prepared ground meat mixture in the meatloaf. Instead, I saved it and made meatballs last night for meatball subs.

Yep, that’s right. I just used the same mix for the Meatballs as I used for the Meatloaf. I think Jenn would be so proud of me. Because the meat mixture is on the spicy side, I revved up the marinara sauce with some chipotle powder and a little extra garlic. Topped it off with some grated asadero, served it with some “leftover” pasta salad I had made the previous night to go with some BBQ chicken legs and Viola! Dinner is served.

Well, my leftover adventures didn’t stop there. My last Chocolate post was about a delicious Black and White Pound Cake. I made two loaves. We’ve been eating one and I had one in the freezer. I haven’t made any cookies lately and I’ve been craving something sweet. (I love COOKIES!) So I took the frozen Black and White Pound Cake out of its frozen sleep.

I didn’t want to just serve it to Bob the same way we had been eating it, so I decided to slice off the top – Vanilla (white) – half and make some Banana Pudding Parfaits. I used the same recipe I have used for Banana Pudding. But, instead of using vanilla wafers, I just cubed the pound cake top and used that along with some sliced bananas. Bob loved it – so did I.

So, there are no new recipes here, just recycled ones in a new light. Keep it simple, keep it comforting, keep it fun and don’t discard leftovers. When trying to stay in a budget and you’re cooking for two, just use a little imagination.

********************************
In Memory of 9-11.

Mealoaf Cupcakes

2009-09-04T13:04:00.001-07:00

Back in January of this year, on the anniversary of Elvis’ birthday, I blogged about a delicious Mexican-Style Meatloaf and a luscious side of mashed potatoes. I wanted to re-visit that recipe and make it a little differently. The ingredients are still the same, but the look is something I’ve wanted to achieve ever since I saw Martha Stewart make her surprise Meatloaf Cake.

I’ve mentioned that I’m now learning to cook for “two” so an entire cake just seemed a little too much for Bob and me. So I made Meatloaf Cuppy Cakes. They were perfect. I made a dozen and we had six for dinner and saved the other six for a later meal.

I won’t bore you with re-posting the recipe, just go to this link and read it. I just wanted to share my special little Meatloaf Cupcakes and tell you that I’m learning to cook in smaller amounts and still be able to make it interesting.

So whether you make it like this:

Or you make it like this:
I'm sure you'll enjoy the same great comfort food flavor that we all need to indulge in.

Hasta luego mi foodie amigos.

Fourth Winner of the Aprovecho A Mexican American Border Cookbook

2009-08-31T08:52:00.000-07:00

Congratulations to Tracey from Tracey’s Culinary Adventures. She is the fourth winner of the Aprovecho cookbook. Please go to her blog and check out her recipes. Her latest post is Fresh Peach Muffins. The photo is amazingly realistic. You can almost smell the tasty peaches in the muffins. AND, if you scroll down just a bit, you find a delicious recipe for Better Than Brownie Chocolate Cookies. I was drooling!

I would like to take this opportunity to thank Food Buzz and Jenn DiPiazza from the Left-over Queen foodie forum for their kind and heartfelt support in spotlighting my cookbook during the month of August. I thank you from the bottom of my foodie heart.
**************************************

I made this banner for Bob’s “music-computer” room many years ago. It was inspired by some t-shirt I saw at some rock concert we were at. Here is where he keeps his treasures – 1700 vinyl albums that he’s collected since the sixties.

We all have our little corners of the world where we feel the most comfort. For me, and maybe you, it’s the kitchen amongst our pots and pans and our cookbooks and dog-eared recipes. For my beloved husband it’s his music. He keeps them catalogued and in alphabetical order, can you believe that? Once a month he changes out his display of various albums on his wall.
I guess my point is, follow your passion. If it’s cooking, then immerse yourself in it. Learn and keep learning all you can about what drives you to love what you do in your foodie world. Read other’s blogs. No, don’t just look at the pretty photos, I mean actually read what other foodies are writing. I do that with cookbooks. When I get a new book, I scan through it to look at pictures. Then I go back and starting at page 1, I read every word that was written in that cookbook, just like I was reading the most fascinating vampire novel I had ever read. This is how we grow as a foodie community by learning from each other and sharing with each other.

Have a great week everyone. Me, I’m painting Lily’s old computer room to make it into Bob’s new computer room. Takes a lot of paint to cover up four different colors of paint, circles and tie-dye!

Third Winner of the Aprovecho A Mexican American Border Cookbook

2009-08-25T10:28:00.000-07:00

Antonia Lloyd from the Food, Glorious Food blog is the third winner of the August weekly sweepstakes prize of the Aprovecho, A Mexican American Border Cookbook. Congratulations! She organizes and hosts wine-tastings and wine-related events in London - United Kingdom.

Here is what Antonia’s profile says about her.
“Good food and wine are my greatest indulgence. I am never happier than when pottering in the kitchen, cooking up a storm for a crowd. Food shopping excites me more than clothes shopping. I take cookery books to bed. I dream about freshly-caught mackerel. I hang out at farmers' markets. I think you're getting the picture.”

I hope you will go to her beautiful blog and congratulate this wonderful foodie friend. Her writings are eloquent and her photos are superb.

There will be 1 more winner this month. Good luck.

Before I get into the final portion of the Texas brag, I wanted to share with you a short “poem” that my daughter had to write in the spare of the moment (5 minutes) in one of her classes yesterday. I was so moved by it, I felt compelled to post it here on my blog to share it with you. She was asked to write something to tell the others in her class who she was. This is what she wrote.

Who Am I?
By: Lily Cordell

I am from desert and mountains
From Mexican food and chicos tacos
The prettiest sunsets and wildest winds
I am from the home of the Miners

I am from crazy ideas
From moving on from the past and onto the future
From having all the time in the world to no time at all
I am from life experiences

I am from a loving home
Where being together was everything
From swimming and barbeque's in the backyard
I am from family
*******************************

Here is the last installment of the “Texas Has It All”. Hope you enjoy it

Here are some little known, very interesting facts
about Texas :

1. Beaumont to El Paso : 742 miles
2. Beaumont to Chicago : 770 miles
3. El Paso is closer to California than to Dallas
4. World's first rodeo was in Pecos , July 4, 1883 .
5. The Flagship Hotel in Galveston is the only hotel
in North America built over water.
6. The Heisman Trophy was named after John William
Heisman who was the first full-time coach at Rice
University in Houston ..
7. Brazoria County has more species of birds than any
other area in North America .
8. Aransas Wildlife Refuge is the winter home of North
America 's only remaining flock of whooping cranes.
9. Jalapeno jelly originated in Lake Jackson in 1978.
10. The worst natural disaster in U.S . history was in
1900, caused by a hurricane, in which over 8,000 lives
were lost on Galveston Island .
11. The first word spoken from the moon, July 20, 1969,
was " Houston .."
12. King Ranch in South Texas is larger than Rhode
Island .
13. Tropical Storm Claudette brought a U.S. rainfall
record of 43" in 24 hours in and around Alvin in July
of 1979.
14. Texas is the only state to enter the U.S. by
TREATY, (known as the Constitution of 1845 by the
Republic of Texas to enter the Union ) instead of by
annexation. This allows the Texas Flag to fly at the
same height as the U.S. Flag, and it may choose to
divide itself into 5 states.
15. A Live Oak tree near Fulton is estimated to be
1500 years old.
16. Caddo Lake is the only natural lake in the state.
17. Dr Pepper was invented in Waco in 1885. There is
no period in Dr Pepper.
18. Texas has had six capital cities:
Washington-on- the Brazos, Harrisburg , Galveston ,
Velasco, West Columbia and Austin ..
19. The Capitol Dome in Austin is the only dome in the
U.S. which is taller than the Capitol Building in
Washington DC (by 7 feet).
20. The name " Texas " comes from the Hasini Indian
word "tejas" meaning friends. Tejas is not Spanish for
Texas ...
21. The State Mascot is the Armadillo (an interesting
bit of trivia about the armadillo is they always have
four babies. They have one egg, which splits into
four, and they either have four males or four
females.).
22. The first domed stadium in the U.S. was the
Astrodome in Houston ..

Cowboy's Ten Commandments posted on the wall at Cross
Trails Church in Fairlie , Texas :

(1) Just one God.
(2) Honor yer Ma & Pa.
(3) No telling tales or gossipin'.
(4) Git yourself to Sunday meeting.
(5) Put nothin' before God.
(6) No foolin' around with another fellow's gal.
(7) No killin'.
(8) Watch yer mouth.
(9) Don't take what ain't yers.
(10) Don't be hankerin' for yer buddy's stuff

Mexican BBQ Pork Tenderloin

2009-08-19T15:31:00.001-07:00

I’m still trying to learn how to cook for two. And even though we grilled both tenderloins, we had enough for a second dinner and some for Bob to take in his lunch. I think it worked out rather nicely.

When I saw this Mexican White Rice recipe with Plantains, a memory came back to me. My grandmother, Mi Chita, use to serve us rice with sliced banana in it. I didn’t know anything about plantains; I just thought she was being her usual cool self. Now I understand. Maybe she couldn’t afford them or they weren't readily available, but she made due. It’s funny how the older we get, the smarter our parents and grandparents appear in our eyes.

It’s almost the end of August and the weather is still in the triple digits here in town. Check out the Spiked Espresso Cooler in my chocolate blog for a great thirst quencher. I bet you make it before the weeks out.

Mexican Barbecued Pork Tenderloin
(recipe inspired by Jamaican Barbecued Tenderloin, Mayo Clinic Cookbook)

4 teaspoons brown sugar
4 teaspoons red chile (or chipotle) powder
2 teaspoons cayenne powder
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
2 teaspoons sea salt (or kosher salt)
2 small pork tenderloins
3 teaspoons white vinegar
2 tablespoons honey
2 teaspoons tomato paste

Combine all dry ingredients in a small bowl and mix to blend well.

Rub the spice blend over both tenderloins; allow to stand for half an hour.

In another bowl, combine vinegar, honey and tomato paste. Whisk to combine. Set aside.

Light your grill and heat to medium high. Grease the grate and position 4 to 6 inches from coals.

Turn several times through grilling, while over direct heat, about 4 to 5 minutes total. Move tenderloins to cooler part of the grill and continue grilling for an additional 14 to16 minutes.

Baste with glaze and continue cooking until internal temperature of tenderloin reaches 160 degrees.

Transfer to cutting board and allow to rest for 5 minutes before slicing. Drizzle with additional glaze.

2 tenderloins will serve 6 to 8 people.
Mexican White Rice with Fried Plantains
Recipe courtesy Patricia Jinich (the Paula Deen Show)

makes 8 to 10 servings

Ingredients
2 cups long-grain white rice
3 tablespoons corn or safflower oil, plus more for frying plantains
1/2 cup finely chopped white onion
4 cups chicken stock, prepared or homemade
1 celery stalk, chopped small
1 fresh parsley sprig
1 tablespoon lime juice
1 teaspoon kosher salt
1 serrano chile (or jalapeño)
2 ripe plantains, sliced 1/4-inch thick (I didn’t have any plantains so I didn’t use)
Sour cream, garnish

Directions
Rice:
Put the rice in a large bowl and cover with very hot water. Let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again.
Heat 3 tablespoons oil in a large saucepan, add the rice and fry over high heat, stirring softly for 1 to 2 minutes. Add the onion and stir, from time to time, until the rice begins to change its color to milky white and it sounds and feels heavier, as if it were grains of sand, about 5 more minutes.
Add the chicken stock, celery, parsley, lime juice, salt and chile to the rice. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.

If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 more minutes or so. Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.

Plantains:
Cook's Note: The skin of the plantain should be almost entirely black when it is mature and ready to use.

Peel the plantains and slice them diagonally into 1/4-inch thick slices.
In a saute pan over medium heat, add about 1/4-inch of oil. Heat the oil until hot but not smoking. Add the plantain slices and fry until lightly browned, but not blackened, about 2 minutes. Remove the plantains from the oil to a plate covered with paper towels, to drain.
Transfer the rice to a large serving bowl and arrange the hot plantains on top. Garnish with a good dollop of sour cream and serve.

Contnuing with out boast about Texas…

More citys.

Exhausted?

Energy , Texas 76452

Cold?

Blanket , Texas 76432
Winters, Texas

Like to read about History?

Santa Anna , Texas
Goliad , Texas
Alamo , Texas
Gun Barrel City , Texas
Robert Lee , Texas

Need Office Supplies ?

Staples, Texas 78670

For the kids...

Kermit , Texas 79745
Elmo , Texas 75118
Nemo , Texas 76070
Tarzan , Texas 79783
Winnie , Texas 77665
Sylvester , Texas 79560

Other city names in Texas , to make you smile.....

Frognot , Texas 75424
Bigfoot , Texas 78005
Hogeye , Texas 75423
Cactus , Texas 79013
Notrees , Texas 79759
Best, Texas 76932
Veribest , Texas 76886
Kickapoo , Texas 75763
Dime Box , Texas 77853
Old Dime Box , Texas 77853
Telephone , Texas 75488
Telegraph , Texas 76883
Whiteface , Texas 79379
Twitty, Texas 79079

And our favorites...

Cut n Shoot, Texas
Gun Barrel City , Texas
Hoop And Holler, Texas
Ding Dong, Texas
and, of course,
Muleshoe, Texas

Here is what Jeff Foxworthy has to say about folks
from Texas ..

If someone in a Lowe's store offers you assistance and
they don't work there, you may live in Texas ;

If you've worn shorts and a parka at the same time,
you may live in Texas ;

If you've had a lengthy telephone conversation with
someone who dialed a wrong number, you may live in
Texas ;

If "Vacation" means going anywhere south of Dallas for
the weekend, you may live in Texas ;

If you measure distance in hours, you may live in
Texas ;

If you know several people who have hit a deer more
than once, you may live in Texas ;

If you install security lights on your house and
garage, but leave both unlocked, you may live in Texas ;

If you carry jumper cables in your car and your wife
knows how to use them, you may live in Texas ;

If the speed limit on the highway is 55 mph -- you're
going 80 and everybody's passing you, you may live in Texas ;

If you find 60 degrees "a little chilly," you may live
in Texas ;

If you actually understand these jokes, and share them
with all your Texas friends, you definitely live in
Texas ..

Second Winner of the Aprovecho A Mexican American Border Cookbook

2009-08-17T07:59:00.000-07:00

Ali Beauchamp, from the Divine Domesticity blog is the second winner of the August weekly sweepstakes prize of the Aprovecho, A Mexican American Border Cookbook. Congratulations! Please go to her blog and congratulate her and check out her beautiful blog. She rocks. Ali, your cookbook should arrive to you shortly – it’s in the mail.

There will be 2 more winners this month. Good luck.

Lack of blogging was not my intention after coming back from Dallas. I felt the old fire for desire to cook, take pics and write welling up within me. HA! The technical Gods thought differently. It’s amazing how much we depend on technology to get through the day. And when it breaks down, we find ourselves lost. But no worries, I spent my time configuring how I’m going to convert Lily’s old computer room into Bob’s new computer room. A little paint, some new drapes, repairing broken floor tile, etc. He’ll be happy. What I’m not moving in there is his collection of vinyl albums; they total about 1700! He’s got rock albums dating back 30-35 years. He keeps them alphabetized, so I’m not touching them.

So now that my kids have once again saved me from the computer demons in their quest to antagonize me with unspeakable viruses and spy ware, I will attempt to begin once again with my passion for all the cooking and baking and taking pictures and writing about my adventures in the kitchen. (As long as the techno-devils stay out of my house!)

Meanwhile, you guys know I’m from El Paso, Texas. I got this email from my “sis” Stella. She enclosed a wonderful tidbit written about Texas. It’s really long, so I’ll share it with you in segments. Here’s the first part of it. Have a great week my friends.

It's True; Texas has Everything!!

Need to be cheered up?

Happy, Texas 79042
Pep , Texas 79353
Smiley , Texas 78159
Paradise , Texas 76073
Rainbow , Texas 76077
Sweet Home , Texas 77987
Comfort , Texas 78013
Friendship, Texas 76530

Love the Sun?

Sun City , Texas 78628
Sunrise , Texas 76661
Sunset, Texas 76270
Sundown, Texas 79372
Sunray , Texas 79086
Sunny Side , Texas 77423

Want something to eat?

Bacon , Texas 76301
Noodle , Texas 79536
Oatmeal , Texas 78605
Turkey , Texas 79261
Trout , Texas 75789
Sugar Land , Texas 77479
Salty, Texas 76567
Rice , Texas 75155
And top it off with:
Sweetwater , Texas 79556

Why travel to other cities? Texas has them all!

Detroit , Texas 75436
Colorado City , Texas 79512
Denver City , Texas 79323
Klondike , Texas 75448
Nevada , Texas 75173
Memphis , Texas 79245
Miami , Texas 79059
Boston , Texas 75570
Santa Fe , Texas 77517
Tennessee Colony , Texas 75861
Reno , Texas 75462

Feel like traveling outside the country? Don't bother
buying a plane ticket!

Athens , Texas 75751
Canadian, Texas 79014
China , Texas 77613
Egypt , Texas 77436
Ireland , Texas 76538
Turkey , Texas 79261
London , Texas 76854
New London , Texas 75682
Paris , Texas 75460

No need to travel to Washington D.C.

Whitehouse , Texas 75791

We even have a city named after our planet!

Earth , Texas 79031

And a city named after our State!

Texas City , Texas 77590

First Winner of the Aprovecho A Mexican American Border Cookbook

2009-08-09T16:30:00.000-07:00

First, I would like to congratulate the first winner (in a series of four) of the

Aprovecho A Mexican American Border Cookbook.

The lovely Julie Hession from Peanut Butter and Julie is the winner. Julie, I hope you enjoy reading and using the cookbook as much as I enjoyed putting it together. The book should be arriving to you shortly.

Next a big congratulations to Judge Sonia Sotomayor, the first Hispanic Supreme Court Justice and only the third woman on the court in its entire history. Watching the ceremony on CNN with her mother and brother by her side, her face reminded y of any one of a number of females in my family. But when it came to her voice, she’s a true New Yorker. Bien hecho Sonia. Felicidades.

Finally, you know I had mentioned that my computer crashed a couple of weeks ago. While I was able to backup a lot of my files (while in safe mode), I still lost some that were important to me. But I did manage to save one where I had made a note of having won an award from the wonderful Ms. Cucinista from The Working Lunch Blog. It’s a beautiful award and I want to thank her from the bottom of my heart. Please visit her blog and check out the wonderful recipes she has for you.

Meanwhile I would love to forward this award onto Tina from Mommy’s Kitchen. I love Tina’s way of thinking when it comes to food. It’s all prepared in a down-home manner, very Southern-style. It’s very much comfort food, I LOVE it. So, Ms. Tina (neighbor) for all the wonderful recipes you’ve shared with us, here’s to you. You rock my friend.

Single Serve Pasta and Mexican Chicken Salad

2009-08-05T12:33:00.000-07:00

I cooked some Italian Chicken for Bob last night and saved a chicken breast for today. I knew I was going to want to make this dish for my lunch. Normally for Italian Chicken, I marinade the chicken breasts in Italian dressing for about 4 hours. I take out 3 bowls. First bowl has flour, sea salt and freshly ground black pepper. Second bowl has 2 eggs, whisked with ¼ cup water and a pinch of salt. Third bowl contains flour, sea salt (to taste), more black pepper, 1 teaspoon Italian seasonings and shredded mozzarella cheese.

You dip your lightly pounded chicken breast in the first bowl and dust off most of the flour. Then you dip it in the egg mixture. Finally you dip in the third bowl – the flour mixture with the mozzarella cheese. Heat up 2 tablespoons of oil in a large skillet and saute for 3 minutes per side. I seved his Italian Chicken with some spaghetti and French bread. He was happy.

What I did for my lunch today was I marinated the chicken breast in a little olive oil, lime juice, salt, pepper and sliced jalapeños. While the chicken was in the fridge happily soaking up its glorious flavors, I cooked up some bowtie pasta, cut up some peppers (green, red, yellow, orange) sliced up some celery and some onion. I prepared my three bowls (small ones since I was only going to make one, Bob doesn’t like peppers). First bowl had flour, sea salt, ground black pepper and a little cayenne. Second bowl was same as the first, whisked egg with a little water, salt and pepper. Third bowl was flour, sea salt, black pepper, some chile powder, and some shredded cheddar and Jack cheese. I dipped my chicken in the flour – egg – flour/cheese mixture and sautéed it in a little olive oil, about 3 minutes per side.

I mixed in the beautiful peppers, celery, and onion into the pasta. Spooned the pasta over a bed of iceberg lettuce and topped it with cooked and sliced breaded chicken and finished it off with a little salsa. My lunch was perfect.

Except for the marinating, it took no time at all. I didn’t go hungry waiting for Bob to come home from work before I ate and I didn’t have another bowl of Special K for lunch either. Learning how to cook for one or two is going to take some getting used to, but I’m getting there. Enjoy your beautiful day my friends.

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Chico's Tacos

2009-08-03T08:53:00.001-07:00

{A little sidenote first.

Hello everyone. I’m back. Slowly but surely I’m getting my mojo back after the last grueling month. I returned to El Paso Saturday night feeling drained and emotional. My Bobby made dinner and gave me a glass of White Zinfandel and sat with me allowing my silence to speak volumes. (And people ask me why I married this man. There’s no one that knows me better than him.)
My daughter is now settled in Dallas and looking for a job while she waits for the Fall semester to begin. My nineteen year old has two years left before getting her degree in Social Work. Bless her heart. She works hard – at school and to support herself. My son Mikey did the same thing. Even though I miss them both terribly, my heart swells with pride when I think of what they have accomplished and listen to their dreams for the future.

Why didn’t I post for the last 2 – 3 weeks? Well, helping my daughter pack and rummage through her stuff took a bit out of me. Plus, my computer crashed. Oh the joys of having two of our “kids” (Michael and Jenn) who are computer knowledgeable. After they got me up and running again, stupid Road Runner went down for 4 days. Signal was up for 10 minutes at a time and without a crystal ball, you had to be either glued to the keyboard or chance trying to log on every half hour or so. Then, of course, I left for Dallas for a week to be with my daughter and make sure she would move in to the apartment with a minimum amount of stress and to visit my son. }
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Believe it or not, I had written this post about Chico’s right before the big “crash” but lost it in the process. So I’ve gone back to re-create it. Some of the informational links are a bit dated, but because it happened in my city and because I have strong opinions about it, I will post it none-the-less.

When you grow up with an iconic establishment, like Chico’s, and a situation arises like the one described below, you’re torn with wanting to ban them and wanting to eat their delicious food. Well, fret no more. You can still enjoy tasty Chico’s Tacos, just make them at home. Actually, they come out even better because you can adjust the filling to whatever amount you’re craving. Bernie Mora, owner of Chico’s, will NEVER reveal their secret recipe. But there are two recipes (quite similar) that I can give you and allow you to make them at home.

The first one comes from a delightful blog we found, Meemo’s Kitchen. Please go to her site, it’s absolutely wonderful. Karen “Pattie Kaykes”has “copycat” recipes from almost anywhere you can think of. Lily and I tried the Tony Roma’s Onion Loaf and it turn out superbly.

Here’s her recipe for the tacos.

Chico's-Style Tacos
Texas Highways Magazine By: Jim Peyton

Chico’s Tacos didn’t provide this recipe, but it’s close enough to the original that a transplanted El Pasoan has declared it a cure for the withdrawal symptoms she experienced after moving to Colorado
Yield: 4 servings
3/4 Pound ground beef (80-85% lean)
3/4 Teaspoon salt, or to taste
3 Large (or 4 small) jalapeños, stems removed
1/4 Cup canned crushed tomatoes
1/2 Teaspoon salt
12 Small corn tortillas
cooking oil
about 8 oz. finely grated, mild cheddar cheese

Combine raw ground beef and 1 c. water in a medium-size pot. Heat nearly to simmering, stirring to break up the meat, and add 3 1/2 c. water. Bring mixture to a simmer, skimming off any film that rises to the surface. Lower heat, add 3/4 tsp. salt and jalapeños, and simmer, covered, for 20 minutes, or until jalapeños are soft. Strain mixture, reserving broth in a large pot. Set aside meat-chili mixture to cool.

Bring strained broth to a simmer, add tomatoes, and continue simmering for 2-3 minutes. Lower heat, keeping broth warm.

When meat-chili mixture has cooled, prepare jalapeño sauce: Remove meat, and set aside. Remove seeds and veins from jalapeños, if desired. Combine chilies, 1/2 tsp. salt, and 3/4 c. water in a blender, and purée; set aside.

Unless the tortillas are very fresh (they can be rolled up tightly without cracking or unrolling), you’ll need to soften them. (Fry one at a time in hot oil for 5-10 seconds, or just until softened; drain on paper towels.) Place a heaping tablespoon of cooked meat just off center of each tortilla, roll into tight cylinders, and secure in the middle with a toothpick. Using kitchen tongs, place tacos in 1/2-inch-deep hot oil; fry a few minutes, or until crisp and golden-brown, turning once. Drain well.

Place 3 tacos in each of 4 large, shallow soup bowls; ladle some reserved broth over them. Top each bowl with about 1/2 c. of cheese, and serve with jalapeño sauce.

The next one comes from my old coach at Bowie High School. You might recognize the name. Nolan Richardson.

“In 1985 Richardson became the head coach at the University of Arkansas, where he gained national recognition”

To read more about this incredibly talented man go to his home page. He truly was an inspiration to a lot of us “chicanitos” back in the barrio.

His recipe is featured in the Apovecho A Mexican American Border Cookbook.

Coach Nolan Richardson's Homemade Rolled Tacos
Makes 1 dozen rolled tacos

1 pound ground beef
Garlic powder, to taste
Salt, to taste
6 tomatoes
6 jalapeños
1 pound cheddar cheese
1 dozen corn tortillas
Vegetable oil

Cook the ground beef in a small amount of water. After the meat releases all the grease, drain it. Add garlic powder and salt to taste. When the meat is ready, set it aside. Boil tomatoes and jalapeños until soft. Put 5 of the boiled tomatoes in a blender and blend. Pour this mixture into a saucepan with water. Make the mixture as thin or as thick as you want it. Mix all 6 jalapeños with 1 tomato in the blender. Add 1 tablespoon of the jalapeño mixture to the sauce and add salt to taste. Grate the cheese. Place meat mixture in tortillas and roll them up. Fry in hot oil until rolled tacos are crispy. Pour the tomato-jalapeño sauce over the tacos. Cover with shredded cheddar cheese.

And now, for the Chico's controversy.

wikipedia says:

"Chico's Tacos is a small restaurant chain located in El Paso, Texas.
Founded on July 4, 1953 by boxing promoter Joe Mora, Chico's has entered into local legend for its rolled tacos, a special tomato soup-like sauce, as well as its low prices. Chico's Tacos has since expanded to five El Paso locations, primarily on the town's east side. Since Mr. Mora's 1992 death, the restaurants continue to be run by his surviving children.
Chico's Tacos is held in high regard by many past and current residents of El Paso; many former residents make it a point to visit when in town. Jim Ward of rock band Sparta has been noted as a fan along with all the members of the 1990s metal band Pissing Razors. Former WWE Superstar Eddie Guerrero used to frequent Chico's during High School (as seen in Cheating Death — Stealing life: The Eddie Guerrero Story). In 2003 the 78th Texas House of Representatives adopted a resolution (HR 84), introduced by El Paso representative Norma Chavez, honoring the Mora family and celebrating the restaurant's 50th anniversary. According to this resolution, other famous Chico's Tacos fans include comedian Paul Rodriguez, members of boy band 'N Sync, and boxer Oscar de la Hoya, who was handed a taco take out order by a fan before she kissed him during a news conference before his fight in the Sun Bowl.
In addition to its tacos, Chico's Tacos is also known for its hotdog which, unlike a traditional American hotdog, is served on a hamburger bun with two franks sliced in half lengthwise, topped with chili beans, mustard, and pickles."

Gay discrimination controversy

In July 2009, the restaurant made headlines for ejecting a group of five gay men, two of them for kissing. Police were called to uphold a city ordinance banning discrimination based on sexual orientation by businesses open to the public. Instead of upholding the ordinance, police threatened to cite the two gay men for "homosexual conduct," a crime from the Texas penal code that was limited to sodomy even before it was overturned by Lawrence v. Texas in 2003.
Members of the city council told the police chief that they were unhappy with the handling of the incident, including a police spokesperson's claim that a restaurant could refuse service to anyone. The council had outlawed discrimination based on sexual orientation beginning in 2003.

Two gay men kicked out of Chico's Tacos restaurant for kissing
By Andrew Kreighbaum and Darren Meritz / El Paso Times
Posted: 07/09/2009 12:00:00 AM MDT

EL PASO -- Two gay men kissed at a Chico's Tacos restaurant, prompting guards to eject them and a police officer to endorse their ouster.
Civil-rights lawyers say the security staff was out of line. Police, though, contend that a business such as a restaurant can refuse service to anybody, any time.
In all, five men were ordered to leave the restaurant. They say they were forced out by homophobic guards.
"It was a simple kiss on the lips," said Carlos Diaz de Leon, a gay man who was part of the group.
He called police at 12:30 a.m. June 29 because he said the guards and restaurant had discriminated against the group after two of his friends kissed in public.
The five men, all gay, were placing their order at the Chico's Tacos restaurant on Montwood when the men kissed. All five sat down, but the two guards at the restaurant told them to leave.
De Leon quoted one of the guards as saying he didn't allow "that faggot stuff" in the restaurant.
De Leon said they refused to leave and called police for help. He said an officer arrived about an hour later in response to calls from his group and the guards.
As they waited for police, the guards directed other anti-gay slurs at them, he said.
Already angry at the guards, de Leon and his group became angrier at the two police officers who arrived.
"I went up to the police officer to tell him what was going on, and he didn't want to hear my side," de Leon said. "He wanted to hear the security guard's side.

http://www.elpasotimes.com/ci_12887309?source=most_emailed

911 tapes give new details on Chico's Tacos confrontation
By Darren Meritz / El Paso Times
Posted: 07/21/2009 11:36:55 PM MDT

http://www.kfoxtv.com/news/20020503/detail.html
Gay Supporters Protest At Chico's Tacos
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I would like to thank FoodBuzz and Jenn our beloved Left-over Queen for highlighting and promoting my cookbook this month. Four books will be given away during the month of August. Good luck!

Have a wonderful day dear friends. And thank you for being so supportive while I ranted on facebook. Being an empty nester leaves a void that must be filled. I’m taking my time in rediscovering myself and formulating new dreams and visions. Big hugs to all.

As for Chico's, it's a sad situation when our personal intolerances keep us from respecting one another because of our differences and uniqueness.

Enough with the politics, on with the food. Enjoy.

If You Like Piña Coladas...

2009-07-13T10:59:00.000-07:00

Photograph by: Brian Maker

and getting caught in the rain.

Isn't this song perfect for the summer ? I know it's old school, but it's still so sexy.

While my honey doesn't especially like taking walks in the rain, we have gotten into midnight swimming. It's such a great time to talk and unwind and have a little alone time with each other.

Obviously I was inspired to write up some Piña Colada recipes. Some old, some new. Try the ones you like and enjoy. So if you're taking a walk in the rain or enjoying a midnight swim, think of me. I'll be doing the same. :)

Let's start out with some Piña Colada Cupcakes. Rum, pineapple tidbits and coconut milk baked right into these luscious little cakes. And then, to top it off, a "Rummy" frosting, toasted coconut and pineapple slice and maraschino cherry. Very tasty.

Pina Colada Cupcakes
[This recipe comes from Miss Mermaid at
mermaid sweets, wonderful baker]

(Makes 24)

2 ½ cups cake flour or AP flour (what I used)
1-teaspoon baking powder
½ teaspoon baking soda
1½ sticks unsalted butter at room temperature
1 ½ cups granulated sugar
5 large eggs, room temperature
3/4-cup coconut milk
1/4-cup rum
2 teaspoons vanilla extract
1-teaspoon coconut extract
1/3 cup crushed pineapple, drained well

Combine coconut milk and rum.
Sift together flour, baking powder, and baking soda.
Cream butter and sugar in mixing bowl on medium-high speed until light and fluffy, 4 to 6 minutes.
Add eggs one at a time, beating after each addition. Scrape as needed.
Add vanilla, coconut extract and mix until incorporated.
Add one-third of the flour mixture and mix until incorporated.
Add a third of the coconut/rum mixture and mix until incorporated. Continue to alternate with flour and liquid two more times. Scrape sides of bowl.
With a rubber spatula, gently fold in the crushed pineapple.
Fill each one about 2/3 full. Bake until cake springs back when lightly pressed or skewer comes out clean, 20 to 25 minutes.

Rummy Buttercream Frosting
(double the recipe to pipe frosting like in photos)

½ cup butter, softened to room temp
2-2 ½ cup confectioner’s sugar, sifted
2 tablespoons rum
1 teaspoon vanilla extract
coconut milk as needed

Beat butter, sugar, and rum together with a handheld mixer at low speed until moistened, then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla. Beat till thick, fluffy and creamy, about 3-5 minutes. Add small increments of confectioners’ sugar if too wet, dribble in a little coconut milk if too dry.
[This frosting recipe is ultra delicious. You really must try it.]

We move onto a Piña Colada Cake

Piña Colada Cake
[This recipe comes from How Stuff Works]
Ingredients:

1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix

½ cup cold whipping cream
¼ cup dark rum
2 tablespoons powdered sugar
¾ teaspoon vanilla

2 cups cold whipping cream
¾ cup powdered sugar
2 teaspoons vanilla
1 fresh pineapple, peeled, cut in half lengthwise and cored
2 cups sweetened shredded coconut, toasted

Preparation:
Prepare cake mix and bake according to package directions using 2 (9-inch) round cake pans. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool completely.

For rum filling, combine all ingredients in small bowl until well blended. Cover with plastic wrap; refrigerate until ready to use.

For whipped topping, place 2 cups whipping cream in large bowl; beat 1-1/2 to 2 minutes or until soft peaks form. Add powdered sugar and vanilla; beat 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.

Place pineapple cut side down on cutting board; slice very thinly. Place slices on paper towels; pat dry.

Place 1 cake layer on serving plate. Spread half of rum filling evenly over cake. Spread 1 cup whipped topping evenly over cake. Sprinkle with 1 cup coconut; top with remaining cake layer. Spread remaining rum filling evenly over cake. Spread remaining whipped topping evenly over top and side of cake; sprinkle top with remaining coconut.

Press pineapple slices around side of cake vertically, overlapping slightly. Reserve any remaining pineapple slices for another use. Refrigerate cake until ready to serve.
[This cake is very delicious. It's whipped cream frosting is temptingly cool with just the right flavors of the added pineapple slices. NOTE: Be sure and store in your refrigerator or it wil melt.]

The next two recipes are linked to other Piña Colada posts I've done in the past. This list of recipes will cerainly give you a variety to chose from.
This first one is Coconut-Pineapple Pudding. It's creamy, cool and tastes just like a piña colada - but in the form of pudding.

Here is Piña Colada Cheesecake. A tasty but elegant dessert for a summer night get-togethers.

And last but certainly not least, is your Piña Colada drink. You've got your alcoholic and non- alcoholic recipes...anything to keep the kiddos happy.
Piña Colada

3 ounces light rum
3 tablespoons coconut milk
5 tablespoons crushed pineapple
2 cups ice

Blend at high speed until smooth. Strain into a glass and serve with a straw. Top with a pineapple wedge and a cherry.

Piña Colada Smoothie

1 eight-ounce can crushed pineapple, chilled
1 medium banana, cut up
¾ cups skim milk
½ cup orange juice
2 tablespoons bottled or canned piña colada mix, chilled
ice cubes

In a blender, combine the undrained pineapple, banana, milk, orange juice, and piña colada mix. Cover and blend until nearly smooth. Serve over ice. Makes 2 servings.
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So...
If you like piña coladas and getting caught in the rain...

(lyrics)

I was tired of my lady, we'd been together too long.Like a worn-out recording, of a favorite song. So while she lay there sleeping, I read the paper in bed. And in the personals column, there was this letter I read:

"If you like Pina Coladas, and getting caught in the rain. If you're not into yoga, if you have half-a-brain. If you like making love at midnight, in the dunes of the cape. I'm the lady you've looked for, write to me, and escape."

I didn't think about my lady, I know that sounds kind of mean. But me and my old lady, had fallen into the same old dull routine. So I wrote to the paper, took out a personal ad. And though I'm nobody's poet, I thought it wasn't half-bad.

"Yes, I like Pina Coladas, and getting caught in the rain. I'm not much into health food, I am into champagne. I've got to meet you by tomorrow noon, and cut through all this red tape. At a bar called O'Malley's, where we'll plan our escape."

So I waited with high hopes, then she walked in the place. I knew her smile in an instant, I knew the curve of her face. It was my own lovely lady, and she said, "Oh, it's you." And we laughed for a moment, and I said, "I never knew"

.."That you liked Pina Coladas, and getting caught in the rain. And the feel of the ocean, and the taste of champagne. If you like making love at midnight, in the dunes of the cape. You're the love that I've looked for, come with me, and escape."

"If you like Pina Coladas, and getting caught in the rain. If you're not into yoga, if you have half-a-brain. If you like making love at midnight, in the dunes of the cape. You're the love that I've looked for, come with me, and escape."

Enjoy!

Aprovecho, A Mexican American Border Cookbook

2009-07-06T17:19:00.000-07:00

Mariachis	La Llorona

Chile Colorado	Enchiladas

Chiles Rellenos	Menudo

Cafe Kahlua	Margaritas

Mango Cake	Piloncillo Bread

Polvorones	Salsas

Piñatas	Cascarones

These photos represent some of the wonderful recipes and reviews that can be found in the Aprovecho A Mexican American Border Cookbook.

Hello everyone. I hope you had a fantastic holiday weekend with fireworks and barbecues and some great family time. There’s nothing like the holidays – any holiday – to bring a group of family and friends together to enjoy each others company.

We kind of celebrated the 4th on Friday, July 3rd. Both Lily and Bob had to work on Saturday. Initially we planned a great barbecue, some swimming and going downtown to watch the fireworks display at the Downtown Street Festival. Boy, were we WRONG! So much for the 5 P's. (Proper Planning Prevents Poor Perfomance.)

We’ve reached our so-called monsoon season here in El Paso and wouldn’t you know it, just as the charcoal was beginning to smolder and getting to just the right temperature, we had a deluge of rain. So cancel the outdoor BBQ, cancel the swimming and cancel the fireworks.

We opted for another indoor grilling. Hamburgers, hotdogs and chicken and pepper skewers. We also had some of Bob’s Chile con Queso, some wine coolers and a most delicious Piña Colada Cake. My Piña Colada blog post will be up later this week, so you’ll see the recipe then. Lily and I have managed to come up with several recipes where you can enjoy the flavors of pineapple and coconut. Some will contain the traditional rum some will not.

It’s been a while since I wrote about my Aprovecho A Mexican American Border Cookbook, so I thought I’d do a post about that here and a post about my Mi Chita's Mexican Chocolate Recipes ecookbook on the chocolate blog.

The Mexican American Border cookbook came about a few years after having a website called APROVECHO, THE MEXICAN KITCHEN on the Internet. Having collected a ton of recipes from my mother and grandmother (plus all the ones I had been collecting on my own), I decided to put them online for my children and family to enjoy. My children and my husband contributed to the design of the website. There was a lot of data input, research, technical complexities of working HTML (which at that point in my life I had never even heard of) and design. A huge undertaking for someone who was not familiar with the whole “writing for the Internet” scene.

To make a long story short and to get back to my cookbook, I worked the website for seven years – mostly on my own. I wrote a few articles for outside publications and had the good fortune to have a publisher be interested in producing a cookbook from my recipes.

Publishing is NOT an easy task. As the years roll on it’s becoming more and more difficult to achieve print publication as almost everything is being produced digitally. This is why I ventured into experimenting with producing my Mexican Chocolate Cookbook as an ebook. But despite the problematic adventure, we still had the Border cookbook published first in hardback and then in paperback. A nice legacy for my children.

The Aprovecho cookbook is a tribute to the traditions and recipes handed down from my mother and grandmother. Their un-orthodoxed manner of teaching me how to cook without the use of recipes or measurements is what taught me that creating meals doesn’t necessarily come from a book or from someone’s idea of what a dish should look like. It comes from the heart. It stems from what you want to offer the family table at a time when all are gathered around to share their most precious gift, the gift of time and love.

From these sentiments grew the website…from the website blossomed the cookbook. A true cultural celebration for past, present and future generations.

The book contains more than 250 recipes. Recipe samples are:
Chocolate Mejicano, Café Mejicano, Agua Fresca, Horchata, Margaritas, Sangria, Piña Coladas, Rompope (Eggnog), Vampiro (Mexican Bloody Mary)

Tequila French Toast, Huevos Rancheros, Menudo

Chile Con Queso, Jalapeño Poppers, Steak Tampiqueña, Chile Colorado, Chile Verde, Enchiladas, Tacos y Taquitos, Fajitas, Christmas Picadillo, Ensalada de Nopalitos (Cactus Salad)

Galletas de Mantequilla, Kahlua Cake, Mango Cake, Piloncillo Bread, Polvorones, Sopaipillas

And of course: Salsas and more salsas.

Also included are sections called “Did You Know”: Mariachis, Legend of the Poinsettia, Legend of La Llorona, La Virgen de Guadalupe, Juan Diego, Matachines and (couldn’t leave this one out) Mexican Beers.

There are four dedicated chapters on “How-To’s”: Making Cascarones (Confetti-Filled Eggshells), Making a Star Piñata, Making Sugar Skulls for Dia de Los Muertos, and everyone’s favorite – Making Tamales.

I hope you take the time to explore the Aprovecho Cookbook. If you follow the link below, Amazon will let you take a peak inside.

If you do preview the Amazon Aprovecho book, let me know what you think. Hasta luego mis amigas(os).

For a good laugh...You may be from El Paso if....

1. You buy salsa by the gallon.

2. Your Christmas decorations include sand,
candles and 100 paper bags.

3. You think a red traffic light is merely a suggestion

4. You MUST visit Chico's Tacos when you come to town to visit.

5. You know what "dry heat" means.

6. You complain about a humid day when the relative
humidity reaches 20%.

7. Most of the restaurants in town have the first name "El or Los."

8. Every restaurant serves refried beans and rice with your meal.

9. Everything you eat includes green chilies, jalapeños or both.

10. You think 60 tons of crushed rock makes a beautiful yard.

11. You notice your car overheating before you drive it.

12. Your house is made of stucco and has a "swamp" cooler on the roof.

13. You no longer associate bridges (or rivers) with water.

14. You can ride an ATV or 4x4 down the dry riverbed of the "mighty"
Rio Grande instead of using the levee.

15. During a rain, you see more water on the street than there is in
the Rio Grande.

16. You know 1/2" of rain means the streets will be flooded.

17. You know a mere 1/4" of snow will shut down the entire city but
the next day it'll be 60 degrees again.

These things make El Pasoans unique. But, while I can poke fun at myself, I still have to face certain realities that exist in this town. Our sister city of Juarez, Mexico, population over a million, has approximately 1200 troops patrolling the city. Talk about third world. The insane drug cartel wars have once again increased in intensity after a short lull. In the month of June (2009), there were over 200 murders in the city, most related to the cartel wars. More than 30 of these murders were teenagers either from Juarez or El Paso visiting relatives in Juarez. The total murders having occured in Juarez this year reach over 800. This does not even take into account the murders of women that continue to go on day after day but have been low keyed to give publicity to these savages battling over their "drugy" territories.

If you're a person of faith, say a prayers for our neighbors across the border. If you're not, then please just send some positive vibes this way. Thank you y hasta luego. :)

Tacos de Carnitas with Red Chile Salsa

2009-06-30T10:23:00.000-07:00

Most recipes call for pork shoulder or Boston butt to be used in the preparation of Carnitas. All I had were two pork tenderloins, so I figured that was good enough for my family and me.

I didn’t want to make a big production of dinner, just something simple to where I could set up a taco bar and let everyone make their own tacos however they wanted to. Carnitas seemed to be the right choice.

Look at those beautiful bits of crispy pork spilling out of the taco shells. Topped with guacamole and served with refried beans, this is an easy and delicious dinner.

It’s a hot and muggy lazy summer. So it’s either BBQing or something that can be eaten (mostly) with your hands. Gives me an idea for another meal: shooters. But, I guess that’ll be another post.

I set up the table (with the help of Lily, Brian and Bob) to provide sour cream, guacamole, salsa, shredded cheese and lettuce, taco shells and a big steaming bowl of carnitas and refried beans.

Lily and Brian had made Paula Deen’s Biscuit Donuts earlier in the day and were quite ready to eat something a little heartier (they’d been munching on the donut holes since morning). To see the famous and easy-to-make donuts using Paula Deen's recipe, go to the Mexican Chocolate blog. They were actually pretty good. They decided the recipe should go on the Mexican Chocolate blog because despite the fact that they didn’t use Mexican Chocolate for the glaze, they did flavor it to taste like it. Sounds reasonable to me.

So I hope you’ll give Carnitas a try. Carnitas, by the way, means “little meats” in Spanish. Traditionally they are made with pork but I bet the tacos would be just as tasty if you made it with chicken or beef. Enjoy your day, we are. After having less than an inch of rain all year long, we’ve finally hit our “monsoon” season and it’s been coming down in glorious, copious amounts since Sunday.

Carnitas

2 (4-5-pounds) boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
I used two pork tenderloins
2 (16 ounce) cartons of chicken broth – I used Swanson’s
½ cup orange juice
1-tablespoon coarse sea salt
1 whole onion, coarsely chopped
1 tablespoon ground cumin
1-teaspoon black pepper
1-tablespoon ancho chile powder
2 garlic cloves, chopped
2 tablespoons canola or vegetable oil
1-teaspoon chile powder
Salt and pepper to taste

Method
In a large, heavy saucepan over medium-high heat, combine pork, broth, juice and seasonings. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 2 – 3 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.

Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Sprinkle with 1 teaspoon chile powder and drizzle 2 tablespoons oil over the meat. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.

Remove from oven and cover with aluminum foil to keep warm while preparing your garnishes: guacamole, sour cream, shredded cheese, salsa and shredded lettuce. If you are making your own taco shells, make them while the meat is roasting in the oven or if you are using prepared taco shells, warm them in the oven when you remove the meat from the oven and are preparing your garnishes.

Red Chile Salsa
(inspired by Tyler Florence)

1 large can of whole peeled tomatoes, drained of most liquid
3 Serrano chiles, chopped (or less if you want less heat)
1 large red onion, chopped
1 large garlic clove, smashed
2 teaspoons sea salt
juice of 2 limes
½ cup chopped cilantro (we didn’t use)
a drizzle of olive oil

Put all ingredients in a food processor. Pulse 3 or 4 times for a chunky-style salsa, or longer if you don’t want it so chunky. Pour into serving bowl, cover and chill until serving.

Barbecuing Memories

2009-06-27T14:37:00.000-07:00

Several years ago, Bob, my son Mikey and my nephews Rob and Larry decided to have a cook-off. (I told you we were all competitive in the kitchen!) It was August and about 105 in the shade here in the city of the sun – El Paso. We set up a couple of grills and the BBQ competition began.

This post is really about my son Michael, Mr. BBQ, Jr. He loves to barbecue, just like his father. I love looking at pictures of him when he was just a baby. Look.

Now he’s all grown up. He got his degree from UTEP, has an excellent career, is married to my wonderful daughter-in-law Jennifer and has a love of video games, cars, all gadgets of a digital nature, and Barbecuing.
Back to the BBQ Cook-off. Da Boys grilled their hearts out – then jumped into the pool to cool off. We invited some family and friends to judge the entries. These guys were serious.

Surprisingly, Bob won for his now (family) famous Ribs and Homemade BBQ sauce. Mikey came in second for his BBQ Chicken. I declared them all winners, the food was fantastic. As you can imagine Lily and I supplied the sides and desserts.

We took a picture of the four smoky-hot grilling maniacs.
Not long after I had this picture up for all to see, I got an email from my son with a picture back.
He said I had messed up the photograph and had just “cleaned it up” for me. Well, what he did was switch faces all around so that he would be shown as Mr. BBQ. I tell you, these kids don’t have anything better to do!

But it didn’t stop there. I’m always putting up pictures of my kids on the computer, just like you guys do. Here's one I had of the two of them. He looks like a giant next to Lily.

Sometimes I alternate between them. So, my son said he had the solution.
Half him...half her!!!

Am I sad that he and Jenn moved to Dallas? Yes a little. Am I sad that Lily is moving to Dallas to finish school? Yes a little. But both my children will be in the same city and they will be able to watch over each other. PLUS, when I go visit, I can see them both at the same time. I was feeling a little guilty about always posting about my daughter while making few references to my son. If you haven't gotten the idea yet, I adore my kids. Bob and I are very blessed to have them.

May your relationship with your children be strong and loving. May it last as long as you do. Hugs to everyone. Here is a photo and the recipe for the real Mr. BBQ Winner...Bob.
Ribs with Bob's BBQ Sauce

Ribs, ribs, ribs, as many as you want, beef or pork
1 recipe Bob's BBQ Sauce, recipe follows

Bob's BBQ Sauce

1 medium onion, finely chopped
¾ cup tomato sauce
¼ cup ketchup
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
½ tablespoon vinegar
½ tablespoon apple cider
¼ cup water
Dash of pepper
3 tablespoons pineapple juice
1 tablespoon pineapple bits
Juice from ½ a lemon
2 teaspoons mustard
1 tablespoon honey
1 tablespoon unsalted butter

Sauté onion in unsalted butter until soft but not brown, about 5 minutes on low medium heat. Add remaining ingredients one at a time, mixing well after each addition. Simmer on low heat for 20 minutes.

Prepare the night before barbecue and allow to thicken overnight in refrigerator.Ribs:Boil ribs in beef broth or seasoned water for one hour (that's one hour after the water starts to boil), covered, over medium low heat. Prepare grill 15 minutes before ribs are done boiling. Boiling the ribs does three very good things for the meat: it gives it flavor, it tenderizes it and it then takes much less time on the grill and avoids burning the meat.

Place ribs on medium heat on the grill for 5 minutes on each side. Then, put heat to low and generously mop barbecue sauce over tops. Turn frequently and each time you turn them over, add more barbecue sauce. Cook until desired doneness of meat and the barbecue sauce is just moist. Serve with anything...and lots of napkins!

Here's a picture of the second place winner...Mikey's BBQ Chicken.

Watermelon, Flank, Cocoa: Crazy Combination

2009-06-25T11:37:00.000-07:00

But here's what you get.

A delicious meal of Cocoa Flank, original recipe by none other than Miss Paula Deen, some watermelon and mozarella skewers with a tasty tequila-lime glaze and watermelon agua fresca. Oh, I almost forgot the watermelon salsa to go with your cocoa flank. Our dinner was delicious. We sat there after eating, no one wanting to get up we were so full.

We sliced up the flank and made "faux" fajitas with it. Warmed up some flour tortilas and topped it off with the salsa. What a satisfying meal.

I didn't always like watching the Paula Deen show, but she kind of grew on me. My daughter and I now go around saying y'all for everything. Watching her with her boys is rather endearing. Her love for Michael, her honey, is also fun to watch. He's such a quiet man. You know he just loves watching her perform for the camera. It kind of pulls you in.

Most of her recipes are down-home goodness for me. Lily and I will be trying the biscuit donuts recipe this weekend. I'll let you know how they turn out.

But for now, I couldn't pass up this Cocoa Flank recipe she did on her show not too long ago. Chocolate...on steak? Oh yeah, baby. Delicious with a capital D.

Bob's not a fan of mole, so I didn't tell him what I was cooking up. Though this recipe isn't "mole" per se, the marinade aroma and taste was reminiscent of the delectable mole sauce. But once you grilled the flank, the full, blown-out flavor of mole was grilled right into the meat and didn't over power the flank. What can I say, you've got to try it. Great Southwestern flavor.

Chocolate Flank Steak with Pineapple SalsaBy Paula Deen
(The changes I made are written in red.)
Serves:
3 to 4 servings

Ingredients
4 tablespoons white wine vinegar
2 tablespoons unsweetened cocoa powder
2 tablespoons firmly packed brown sugar
2 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons ancho chili powder used red chile powder
1 1/2 teaspoons salt I used one of my flavored salts: The Green Chile Salt
Pinch ground black pepper
2 pounds flank steak
Pineapple Salsa, recipe follows (made watermelon salsa instead of pineapple)
Chopped fresh cilantro leaves, for garnish, optional

Directions
In a large re-sealable plastic bag, combine vinegar, cocoa, brown sugar, olive oil, cumin, chili powder, salt, and pepper. Add flank steak; seal bag, and refrigerate for 1 to 2 hours or overnight.
Spray nonstick griddle with nonstick spray and preheat to medium-high.
Remove steak from marinade and discard marinade. Place steak on the griddle and cook for 6 minutes on each side for a medium-rare. When cooked to desired doneness, remove from the griddle, to a cutting board, and let rest for 10 minutes. Cut steak across the grain into thin strips. Serve with Pineapple Salsa and garnish with chopped cilantro, if desired.

Pineapple Salsa: (Made Watermelon Salsa)
1 whole pineapple, peeled and diced, 2 cups of small chopped watermelon
1 avocado, halved, pitted, and flesh diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon salt
In a medium bowl, combine pineapple, avocado, onion, cilantro, lime juice and salt. Cover, and refrigerate for 1 hour.
Yield: 2 cups

Watermelon Skewers
2 cups cubed seedless watermelon
2 cups cubed mozzarella
1 tablespoon olive oil
1 tablespoon tequila
1 teaspoon sea salt
1 tablespoon lime zest
4 wooden skewers

Thread watermelon and mozzarella on wooden skewers.
Mix olive oil, tequila and sea salt. Drizzle over skewered fruit and cheese. Sprinkle with sea salt. Refrigerate until serving.

Watermelon Agua Fresca (Adapted from Eating Well)
http://desertculinary.blogspot.com/2005/06/watermelon-agua-fresca.html

8 cups cubed seeded watermelon, divided
1 cup water, divided
1/3 cup granulated sugar, divided
1/4 cup fresh squeezed lime juice
1 liter seltzer water, pre-chilled

Puree half of the cubed watermelon, half the water and half the sugar in a blender. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until very cold - at least 4 hours.Before serving, stir in seltzer and garnish with fresh lime (or a small slice of watermelon) if desired.

Other variations of Agua Fresca are:

Agua de Melón: Use cantaloupe or any other melon.
Agua de Fresa: Use strawberries.
Agua de Papaya: Use papaya. The addition of lime juice makes a tastier beverage here.
Agua Fresca de Pepino: Use peeled, seeded cucumbers and lime juice. Cut down on the sugar. Very refreshing

Try making one of these as an alternative to Iced Tea. They're all natural and darn good for you. Real foods for real people.

Marinated Porkchops

2009-06-20T08:02:00.000-07:00

We're grilling indoors again. Hopefully the winds will die down and we can BBQ Bob's Smothered Steaks for Father's Day outside. But for now, nothing is going to keep us from enjoying that luscious grilled flavor.

I don't know about you guys, but I keep two grill pans handy for times like these.

One skillet and one reversible pan. (One side for pancakes!) They create the same beautiful grill marks as the outdoor BBQ grill does and with proper heating and seasonings they can replicate that delicious outdoor flavor. I know, my skillet is not cast iron, but I am looking for one and as soon as I find one (affordable) I WILL purchase it.

For now, we made delicious marinated porkchops that I used a dry rub on after the chops had marinated for about 4 hours. The taste was amazing. Take a look.
I served a Macaroni Salad with the chops and dinner was completed with some fresh fruit.
Throw in a few Dos Equis Beers and some non-alcoholic Sangria and you have yourself a delightful BBQ, despite the weather. Enjoy your weekend.
SPICY MARINATED PORK CHOPS
( COOKS.COM)

1 c. vegetable juice cocktail
3 tbsp. finely chopped onion
3 tbsp. finely chopped green pepper (I used jalapeno peppers)
3 tbsp. lemon juice
2 tbsp. low-calorie Italian salad dressing mix
2 tbsp. Worcestershire sauce
Few drops bottled hot pepper sauce
4 pork loin chops (bone-in), cut 1/2 inch thick and fat trimmed

For marinade: In plastic bag, combine all ingredients, except chops; add chops. Close bag securely; place in an 8 x 8 x 2 inch baking dish. Refrigerate 8 hours or overnight. Drain (I stopped here. After I drained the chops of the marinade, I let them sit for a couple of minutes then proceeded to apply the dry rub.)
Reserve marinade. Place chops on unheated rack in broiler pan. Broil chops 3 to 4 inches from heat 6 minutes on each side or until done. Heat marinade and serve with chops. Makes 4 servings.

Spicy Pork Chops
(This is the dry rub I used on the porkchops)

Spice these pork chops up by adding more chili powder, or perhaps some cayenne to the rub. Remember to grill them hot and fast.

Ingredients:

1 tablespoon brown sugar
1 1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
Preparation:
Mix dry ingredients together. Thoroughly rub spice mixture over the entire surface of each pork chop. Let stand at room temperature for 30 minutes. Preheat grill. Grill for 8 to 10 minutes over a medium fire. Turn once.

Macaroni Salad

4 cups cooked elbow macaroni, cooled
1/2 cup grated carrots
2 stalks finely chopped celery
1/2 medium onion, finely chopped
1 large jalapeno, finely minced
2 heaping tablespoons pimento peppers, chopped
1 cup mayonnaise
2 tablespoons mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup vinegar
1/2 cup white sugar
4 hard cooked eggs and paprika, if desired

Mix mayonnaise, mustard, salt, pepper, vinegar and sugar in a large serving bowl. Set aside.

Add chopped and minced vegetables into your macaroni. Add to prepared sauce in serving bowl. Fold ingredients together. Layer sliced hard cooked eggs on top and sprinkle with a little sea salt and paprika if desired. This is mighty tasty!
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Come look at the Smiley Face M & M Cake Lily made for Bob for Fathers Day. It's cute!
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It's scary when you start making the same noises as your coffee maker!

Pulled Pork (the crockpot method)

2009-06-17T16:02:00.000-07:00

The mightly El Paso winds have been blowing, so there will be no barbecuing over the coals today. BUT that doesn't mean we can't enjoy a delicious BBQ meal. We're in the mood for BBQ Pulled Pork sandwiches so I'll just make it indoors..in the crockpot. I'm not saying that I wouldn't have preferred the smoked pork, but sometimes we just have to adjust.

We topped off our sandwiches with some Pineapple Slaw and had a Watermelon Margarita and our meal was complete. So, if you can't cook outdoors, adjust your thinking and BBQ indoors. A crockpot, a grill pan, the oven. Nothing should keep you from enjoying a great BBQ - not even the weather. Enjoy.

Pulled Pork (the crock pot method)
Makes 10 servings.

3 pounds boneless pork shoulder roast, well trimmed
1 package McCormick Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

1. Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.

2. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

3. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Cabbage Pineapple Slaw

3 1/5 ounces pineapple tidbits in juice
1 1/5 cups shredded cabbage
½ cups shredded carrots
¼ cup finely chopped jalapenos
2 celery stalks, chopped
½ cup craisins
½ cup mayonnaise
1 tablespoon white vinegar
1 tablespoon sugar

Drain pineapple, reserving 3 tablespoons of juice. Combine drained pineapple, shredded cabbage, celery, craisins, carrots and jalapenos. Combine reserved pineapple juice, mayonnaise, vinegar and sugar. Add to cabbage mixture and toss lightly. Spoon into serving bowl, cover and chill until serving time.

Watermelon Margaritas

3 tablespoons coarse salt
1 lime wedge
1-cup watermelon puree*
2 tablespoons fresh lime juice
1/2 cup tequila
2 tablespoons orange-flavored liqueur
1 cup ice

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge. In a cocktail shaker, combine watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

* To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.
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If you like fudge, go to my chocolate blog for some fine Mexican Chocolate Fudge!

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Another Smiley:

My memory's not as sharp as it used to be. Also, my memory's not as sharp as it used to be. :)

BBQ Chicken with Piri Piri Sauce and Marinade

2009-06-13T09:06:00.000-07:00

Surfing through the web checking out other blogger's tasty posts, I found this amazingly delicious barbecue chicken marinated in Piri Piri Sauce. The blog where I found this recipe is at LIVE. LOVE. EAT.
I’d never heard of Piri Piri before, so I went on the hunt for more information.

Apparently Piri Piri was the name given to a particular chile used in cooking in Mozambique, Angola and Portugal. The name is used to describe a special chile plant called the African Bird’s Eye Chile. Here is a picture of it.

There is an excellent review of Piri Piri at David Leite’s website: Leite’s Culinaria.

According to Wikipedia:
"“Nando's, the Portuguese-themed chicken restaurant, originated in South Africa from Portuguese who left Mozambique after the independence in 1975. The chain uses piri-piri in many of its dishes, and helped popularise them worldwide. The company, however, prefers the common South African spelling peri peri on its menus and branded sauces.”

The Congo Cookbook website also gives you a fascinating and detailed history of Piri Piri.

Here's the recipe:

Grilled Chicken Piri Piri

• 2-3 lemons, zested & juiced plus 2 sliced for garnish
• 1/2 head garlic cloves, peeled
• 2 red peppers, seeded & roughly chopped
• 5 chili peppers like serrano or jalapeno
• 2 cups fresh parsley leaves
• 1 1/2 tblsp paprika
• 1/2 cup red wine vinegar
• 1 cup olive oil
• Salt & freshly ground black pepper
• 3 pkgs cut up chicken pieces, skin on

In a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar & oil. Process until it becomes a paste (wasn't too pasty to me, it was pourable). Season with salt & pepper. Reserve 1 cup of the sauce as set aside for garnishing cooked chicken later.
Divide chicken pieces into 2-3 large resealable plastic bags. Divide the marinade into both bags & seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator & let it marinate for at least 1 hour & up to 1 day. I did mine overnight after baking it (see my thoughts).
Preheat grill to medium-high heat. Remove chicken from bags with tongs & drain well. Season with salt & pepper. Place on grill, skin side down first & grill for about 15 minutes on each side turning occasionally until cooked through.
Serve with lemon wedges & the reserved piri piri sauce.

{Her Thoughts}
Whenever I grill out with chicken I always bake it first for about 25 minutes with just a bit of salt & pepper in a 375 oven. (I totally agree with her on this point. It does cut down on the cooking time over the coals therefore keeping the chicken from getting that “burnt” look and taste.) Not only does this cut down on the time on the grill it also allows the marinade to really penetrate the chicken better. And it’s still on the grill long enough (about 15 min) to get that delicious grilled flavor. My Dad & I have been doing this for years & swear by it!!!!! For this recipe, I needed 2 baking sheets, one for the thighs & legs & the other for the breasts.I halved the original recipe & it’s reflected above. 3 pkgs of cut up chicken feeds about 6 for a BBQ at my house. As for the peppers, I used about 4 jalapenos because I didn't want it to be too spicy for my in laws. It was perfect.

{Back to me}
After combining the ingredients for the marinade and leaving the chicken to absorb the sauce in the fridge, I decided to add the left-over piri piri sauce to a cup of barbecue sauce. I love chile, but my tummy cannot tolerate anything too spicy. The results were quite delicious. The heat of the marinade had been infused into the chicken and when over the hot coals, a slathering of BBQ sauce with the remaining Piri Piri made it mouth watering.
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We roasted some corn and Lily cut up a fresh pineapple and removed the pits from a couple of nectarines. She squirted the fruits with limejuice and sprinkled some paprika over them and roasted these as well. This lovely meal was topped off with a root beer float and we were all quite content…and sleepy after the meal.

I decided to do this recipe after posting about all the delicious chiles available to us for our cooking adventures. I hope you try this magnificent sauce. I guarantee you’ll like it. Hasta luego my friends.
Come check out our latest chocolate indulgence -- Chocolate "Caliente" Souffle.
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A smiley, just for you! :)

THE SENILITY PRAYER :
Grant me the senility to forget the people
I never liked anyway,
The good fortune to run into the ones I do, and
The eyesight to tell the difference.
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Always Remember This:
You don't stop laughing because you grow old,
You grow old because you stop laughing!!!

Chiles...YUM

2009-06-10T11:07:00.001-07:00

Recently I won some delicious dried chiles from Heather’s contest on her blog, Girlichef. The contest was the Chile Pepper Roundup and Giveaway. The entries were impressive. If you missed seeing the post go here to check them out. Thank you Heather, you made me very happy. When I started opening the box, the aromas filled the entire house. It was magnificent. If you've ever roasted your own chiles, you know what I'm talking about.

Dried chiles are very easy to reconstitute and make into a paste or sauce. Here are a couple of simple recipes to go by.

Red Chile Pureé

9- (about 3 ounces) dried New Mexico or California red chiles, hot or mild or a combination of both
2- cups water, or more, to cover chiles completely with water in pan
1- small onion, chopped
2- cloves garlic, chopped

Toast chiles on a large baking pan for approximately 4 minutes. Let cool slightly and then remove seeds and stems. IMPORTANT! Wear rubber gloves when handling chiles. If you accidentally rub your eyes when handling chiles without gloves, it will really sting.

In a 4-quart pan, combine chiles, water, onion, and garlic. Cover and bring to a boil over high heat. Reduce heat and simmer (covered) until chiles are soft (about 30 minutes). Remove from heat and cool slightly.

In blender, whirl chile mixture till smooth. Run through sieve (strainer) to discard residue and any unprocessed chile skins. Purée can be refrigerated (covered) up to 1 week. Makes 2 cups.

* If you want a hotter tasting chile sauce, try adding 1 or 2 "chile de arbol", stemmed and seeded, to the chile in the water simmering step.

Red Chile Sauce

12 whole dried ancho or pasilla chiles
3 cups warm water
¼ cup tomato sauce (paste may be substituted)
1 clove garlic, pressed or minced
¼ cup salad oil
½ teaspoon salt
1 teaspoon dry oregano
½ teaspoon ground cumin

Spread whole dried chiles on baking sheet and toast in a 400 ° oven until fragrant (3 to 4 minutes). Remove and let cool. Discard stems and seeds; place in a bowl with 3 cups warm water, and let stand for 1 hour.

Whirl chiles in a blender with enough of the soaking liquid to moisten. Add remaining liquid, tomato sauce, garlic, oil, salt, oregano, and cumin. Blend until smooth. Pour into a pan and simmer, uncovered, stirring occasionally for 10 minutes. Keep warm. If made ahead, cool, cover, and refrigerate for up to a week. Freeze for longer storage. Reheat before using. Makes 3 ½ cups.

This sauce is great on enchiladas and carne con chile colorado.
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There are some chiles that I will always have on hand to add to simple meals to give them that WOW factor.

These are jalapenos, poblano and long green. Living in the desert SW means having chiles on hand, fresh or dried, is a must.

Here is a list of the some of the chiles I found while researching online in preparation of my cookbook, Aprovecho, A Mexican-American Border Cookbook, to give you an idea of the possibilities to use in your Border cooking. Enjoy.

20 Popular Types of Chiles Used in Mexican Cooking

1. Anaheim: A type of fresh long green chile grown in Southern California.
2. Ancho: Dried form of poblano chile; dark red to brown; sweet & fruity; mild to sweet.
3. Cascabel: Round; very hot; dried chile.
4. Chile de Arbol: Dried; small, red; very hot.
5. Chipotle: Dried; smoked jalapeño; dark red.
6. Chipotle in Adobo Sauce: Chipotles in a hot, tomato-base chili sauce.
7. Fresno: Fresh, small bright green or red chiles. Good substitute for jalapeño. Milder than other small chiles.
8. Green Chile: Fresh, long green. Most common type know as Anaheim because it was the first large commercial crop grown in southern California. It is very green when picked; red if allowed to ripen on plant. Types include:Anaheim; Española; New Mexico #64; Chimayo; Big Jim; Dixon;New Mexico
9. Guajillo: Dried, brownish-orange, fruity-hot. Called Mirasol when fresh.
10. Güero: Fresh, yellow-blond; fiery-hot. Use in place of jalapeños or serranos.
11. Habanero: Not easily found fresh. Ripens from green to red to orange. Extremely hot.
12. Jalapeño: Fresh or canned. Comes from Jalapa, Mexico. Small, hot. Green and/or red.
13. Mirasol: Fresh Guajillo.
14. Mulato: Similar to Ancho; dried form of fleshy green chile.
15. New Mexico: A type of long green chile; fresh.
16. Pasilla: Dried chile; has a wrinkled appearance. Dark red to red-black.
17. Piquin: Dried red chile; also called piquin. Very small; very hot. Good substitute for cayenne.
18. Poblano: Fresh; wide, dark green. Mild to medium.
19. Serrano: Fresh, dark green up to 3 inches long; hotter than jalapeño.
20. Tepin: Dried, tiny; very hot. Use like cayenne or piquin.
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Remember what the weather man said:
"Chile today, hot tamale!" (Oh, dear, I have to get some new jokes! This one is bad, bad, bad.)

Flavored Sugars and Flavored Salts

2009-06-04T13:42:00.000-07:00

I love salt. I also love sugar. The combination of both gives my taste buds an exhilarating experience. Have you ever been to the movie theatre enjoying a bag of hot buttered popcorn and all of a sudden have a craving for something sweet, say like chocolate? The two flavors are meant to go together.

But speaking of flavors, why settle for just plain salt or just plain sugar. You can have all kinds of flavored salts and now all kinds of flavored sugars. Imagine the possibilities in your cooking and baking adventures.

I was surprised to hear from Katie, Salt and Chocolate, telling me that I won her give-away of two of her specialty-flavored sugars. She made them herself. She is such a smart girl. The first is a Lemon-Lime Sugar. I will be using this tasty delight on some lemon butter cookies. When baked, I will lightly glaze them and sprinkle with the Lemon-lime for a sweet flavor sensation.

The second is a Vanilla Infused Sugar. This one will go straight into my morning coffee. No, I’m not sharing with Bob or Lily. This one is mine all mine.

I will be adding my own cinnamon-sugar bottle as well as cocoa-sugar bottle. All of these are also great for rimming fruity cocktail glasses. Imagine Katie's Lemon-Lime Sugar rimmed on a glass of a Lemon-Drop Martini. Hmm, lovely.

Thank you Katie. You really made my day.
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Now we get to flavored salt. It’s become quite the rage you know. I have to give my daughter-in-law Jennifer credit for introducing me to the world of flavored salts. She and my son Mikey sent me a few packets for my birthday last year. I was very excited to try them out.

I even used the Espresso Salt to sprinkle on some chocolate truffles I made for Christmas. Oh my goodness, it made all the difference in the world.

To learn more about the various types of salts available, visit Chef 2 Chef. Here you’ll get the low down on all the varieties, their origins and their benefits.

When Lily and I went to Dallas in March, we went to the Central Market where I proceeded to purchase even more flavors. Now I’m really rocking. But, the problem was in storing them. Jennifer sent me a few little bottles she found at Bed, Bath and Beyond and they were perfect.

Flavored salts can add just the right amount of taste to a simple dinner. On a diet? Can only have a chicken breast with a salad? No problem. There is no reason for food to taste bland. Sprinkle with some Chile Verde Salt and your mouth will jump for joy. It’s easy to be on a diet if you can add some flavor to it.

Buying flavored salts is one thing. But you can certainly make your own. Check out these links to The Conscious Kitchen and The Steamy Kitchen to get some ideas on how to prepare your own flavored salts. Ideas for preparing finishing salts (as they are also referred to) as Christmas gifts will having you singing jingle bells in no time. It’s never too early for the holidays as far as I’m concerned.

If you keep searching on The Conscious Kitchen site you will also come across Making Your Own Flavored Sugars as well. People who love to cook and bake love these types of gifts for any special occasion. They are not expensive to make and package and it is a gift from the heart. A labor of love. Don’t forget the little bottles to store the salts (and sugars) in.

The cost per bottle? A mere 99 cents. Enjoy life everyone. It’s too short. Put a little flavor in your everyday living. Live each day to the fullest and let the people in your life know how much you care even if it’s only with a 99 cent bottle of homemade flavored salt or sugar.
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Sorry about the trouble with the links, they have been corrected now!
Must have had brain freeze!!!
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Check out my cake decorating sprinkles jars on the chocolate blog. They look cool!

Beer Can Chicken

2009-05-29T13:12:00.001-07:00

Take a pan like this..............
Add a roasting chicken, dry rub and half a can of beer.......
Slice it up; add some asadero cheese, avocado, tomato, jalapeno, lettuce, a delicious roll...
and you end up with this.....................

An absolutely tasty beer-can chicken torta. Add some homemade potato chips and a sangria and you have yourselves a fiesta. Doesn't get any easier than that.

Texas Dry Rub Beer Can Chicken Recipe
http://www.recipezaar.com/Texas-Dry-Rub-Beer-Can-Chicken-237676
SERVES 4 -6

For the rub
2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
1 (4-5 lb) whole chickens
2 teaspoons vegetable oil
1 sprig fresh rosemary leaf
1 large shallot, minced
1 lemon, juice of
1 (16 ounce) can beer (and 1 beer can chicken can holder) (optional)

In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Let rest at room temperature while you preheat your grill.

Open the beer can and pour off half of the beer. (Or drink it if you don't want to waste it.) Set the half-full can of beer in can holder (or if you don't have a can holder, just be extra careful and place the can on a flat smooth surface), and add fresh rosemary leaves, minced shallot and lemon juice. This will help add moisture and flavor from the inside as your chicken cooks. You may need to use a funnel, to help add the ingredients to the can.

Slide the chicken over the top so the can fits inside the cavity. Transfer the bird to your preheated grill, while carefully keeping the can upright. Carefully balance the bird on its two legs and the can holder. (If can holder is not used just use the can and use the legs like a tripod.) Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh. 1 - 1/4 to 1 - 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can (holder) from the grill. Do not spill the beer, it will be HOT. Let the chicken rest for about 10 minutes before lifting it from the can (holder). Discard the beer. Cut the chicken into serving pieces. Serve warm. ENJOY!
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Did someone say dessert?? Check out the strawberry cream bars on a chocolate crust that we made for our grand finale. I hope everyone has a great weekend!
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Just for a Laugh!!!

I feel like my body has gotten totally out of shape,
So I got my doctor's permission to
Join a fitness club and start exercising.
I decided to take an aerobics class for seniors.
I bent, twisted, gyrated, jumped up and down, and perspired for an hour. But,
By the time I got my leotards on, The class was over.

First Hispanic Nominee for Supreme Court Justice!

2009-05-26T10:45:00.000-07:00

AP Photo/Pablo Martinez Monsivais

I was going to do a post about Beer Can Chicken that we made yesterday, but I decided this bit of news was a lot more imporant. While we all suspected tht President Obama would most likely select a woman as a nominee for the Supreme Court Justice, it never entered my mind that it would be a Hispanic - Federal Appeals Judge, Sonia Sotomayor. I literally jumped for joy.

The article caught my attention when I read that she was raised in the Government Housing Projects (in the Bronx) growing up as a child. I was born (midwives - two sisters) and raised in the projects in El Paso's Segundo Barrio myself. So, an immediate kindred spirit-feeing arouse in me that I hope others feel as well.

The article reads:
"President Barack Obama chose federal appeals judge Sonia Sotomayor to become the nation's first Hispanic Supreme Court justice on Tuesday, praising her as "an inspiring woman" with both the intellect and compassion to interpret the Constitution wisely."

Read the entire article here.

Buena suerte Sonia.

Border Frittata

2009-05-22T19:43:00.000-07:00

Bob and Lily are out of town this weekend. They went to Atlanta to see our niece’s graduation from high school. So I thought it would be the perfect time to experiment with a special Father’s Day breakfast for Bob. This Frittata recipe came out quite tasty. It contains all the ingredients he loves in a breakfast burrito, but I think I’ll serve it as a baked omelet along with some juice and lots of coffee. That ought to start his day out just great.

Our lives are still a little up in the air right now, so we’re taking it day-by-day. Lily will be moving to Dallas in July so I want to make Father's Day a special day for “Dad”. The universe always seems to be on our side, offering us new adventures. So we’re actually looking forward to seeing where life takes us next. Have a great weekend everyone.

Border Frittata

6 eggs
½ cup cream
4 ounces sausage
1 link chorizo
1 small potato diced small
½ cup diced jalapeno
¼ cup diced onion
¼ cup diced tomato
1 ½ ounces cream cheese (1/2 block a small 3 ounce package), cut into small cubes
½ cup shredded Asadero cheese (or any soft cheese like muenster or mozzarella)
Olive oil
Salt and pepper to taste

Preheat oven to 350 degrees

In a non-stick skillet, cook sausage and chorizo until no longer pink. Remove from pan to paper towels to drain grease. Wipe most of drippings from pan and sauté potatoes until almost done. Add jalapeno and onion. Remove from pan and allow to drain on paper towels. Whisk cream into eggs. Add cooked sausage, chorizo, potatoes, onions, jalapenos and tomato to egg mixture. Fold in cubed cream cheese and half of shredded Asadero.

Lightly grease an oven safe pan or skillet with olive oil. Pour mixture into skillet. Bake in the oven for 15 minutes. Top frittata with remaining shredded cheese and return to oven for another five to eight minutes. Run a knife along the outer edges of frittata and cut into wedges for serving.

Go to the chocolate blog and check out a super idea for a chocolate breakfast!

Asadero Chicken Bundles

2009-05-19T12:38:00.000-07:00

Asadero Chicken Bundles were a dish I created one evening when we wanted something hardy yet light. NO RED MEAT! The delicate crust made with panko or bread crumbs, the velvet smooth taste of melted Asadero cheese and the hint of spicyness from the green chile made this the perfect dish to serve. I hadn't made it in a while and had forgotten the savory, mouthwatery taste this recipe delivers. I hope you try the dish and let me know what you think.
Asadero Chicken Bundles
Makes 6 servings

6 boneless, skinless chicken breasts
1 cup dried bread crumbs (or Panko)
1 tablespoon McCormick's Mexican Seasoning
6 Asadero slices
12 green chile strips
Butter
1 recipe Chile con Queso (recipe follows)

Flatten chicken breasts by placing between two sheets of waxed paper and pounding with mallet. Place 1 slice of Asadero cheese on the chicken and 2 strips of green chile on top of the Asadero cheese. Roll up chicken breast and fasten with toothpick.

Coat chicken bundles in breadcrumbs seasoned with Mexican seasoning. In large skillet, melt butter. Brown coated chicken bundles on both sides. Place on a cooking sheet that has been sprayed with non-stick cooking spray. Bake chicken in a 350° oven for 30 to 40 minutes.

Remove from oven and place bundles on warmed platter. Pour hot chile con queso on top. Serve hot.

Chile Con Queso Mejicano

6 fresh green chiles, roasted, peeled, and cut into length-wise slices
1 onion chopped
2 tablespoons bacon grease
1 clove garlic, minced
2 large fresh tomatoes, peeled and finely chopped
2½ cups grated Jack or Longhorn cheese

Salt to tasteSauté chiles and onion in bacon grease. Add garlic and cook until soft. Add tomatoes, cheese, and salt. Heat until cheese melts.
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Gourmet Sleuth has a listing of various types of Mexican Cheeses and their substitutes. Check out the listing for a wonderul variety to use in your Southwestern cooking.

Fibromyalgia Month

2009-05-16T13:37:00.001-07:00

Fibromyalgia is a musculoskeletal pain and fatigue disorder. It is a chronic condition and has no known cure. Not only is there widespread pain throughout the muscles and tendons, but it is also known to cause fatigue, insomnia, stomach disorders, and memory problems (also known as Fibro Fog).

Living with the chronic pain brought on by a Fibromyalgia condition can be debilitating and disheartening. But you don’t have to live that way. There are various methods you can explore that when used in conjunction with your daily medication, a reduction in Fibro pain will be noticeable.

In trying to keep your medication intake to its recommended dosage, instead of reaching for another pain pill, you need to use an additional form of relief. Meditation has shown to provide that relief.

You can use meditation techniques found on the Internet when you can’t sleep, when you feel stressed, and when you feel pain. It might not help much with stomach disorders, but it will help you gain some pain free moments without taking more pills.

If the soothing meditative sounds can help filter out stress causing thoughts of money, relationships, life, the cost of gas, whatever is bothering you, then you owe it to yourself to give a try. After you’ve practiced your meditation for a week or two, you will see a reduction in pain and stress levels.

There are many sites dedicated to meditation and to Fibromyalgia, please look them up on the Internet. There are support groups, forums, blogs and social sites where you can share with other Fibro affected people. There are also research-status sites that will inform you on any new developments on the continuing research studies made on this chronic condition.

If there are any Fibro Buddies out there, let me know. Until then, I’ve baked you a cookie and will keep you in my thoughts.

Feliz Dia de Las Madres

2009-05-07T08:28:00.001-07:00

HAPPY MOTHER'S DAY!

There is a wonderful piece that was written sometime ago commemorating
women everywhere. I've searched throughout the internet but have never found the author of this piece. If someones knows who wrote it, please let me know.

For the past nine years I have posted it on the internet and have dedicated it to my mother and to all women celebrating Mother's Day.

So whether you are a mother or not, young or old, any color of the rainbow or from any city or country in the world, this goes out to you.

How to Recognize a Latina Woman
(or ANY woman)

A Latina woman is proud of herself. She respects herself and others. She is aware of who she is. She neither seeks definition from the person she is with, nor does she expect them to read her mind. She is quite capable of articulating her needs. A Latina woman is hopeful. She is strong enough to make all her dreams come true. She knows love, therefore she gives love. She recognizes that her love has great value and must be reciprocated. If her love is taken for granted, it soon disappears.

A Latina woman has a dash of inspiration and a dabble of endurance. She knows that she will, at times, have to inspire others to reach the potential God gave them. A Latina woman knows her past, understands her present and moves toward the future.

A Latina woman knows God. She knows that with God the world is her playground, but without God, she will just be played with. A Latina woman does not live in fear of the future because of her past. Instead, she understands that her life experiences are merely lessons, meant to bring her closer to self-knowledge and unconditional self-love.

( In memory of my mother. )
( En recuerdo de mi madre, Maria Luisa Cordero (1915 - 1997)

Mother's Day Mango-Walnut Cake

1 yellow cake mix
1 small box vanilla instant pudding
1 16-ounce container of sour cream
4 eggs
¾ cup vegetable oil
¾ cup mango nectar
1 cup walnut pieces

Grease and flour bundt cake pan. Pre-heat oven to 350°. Mix all ingredients except walnut pieces until well blended and smooth. Fold-in walnut pieces. Pour into prepared pan and bake in pre-heated oven for 1 hour. Remove from oven and allow to cool for 10 minutes.. Invert cake onto a cake plate and allow to cool completely.

Cream Cheese Frosting
1 8-ounce package cream cheese (room temp)
1 stick (8 tablespoons) butter (room temp)
4 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, blend cream cheese and butter with mixer on low speed for 1 minute. Add powdered sugar, a little at a time, until all sugar is thoroughly incorporated. Add vanilla and increase speed on mixer to medium and mix until frosting is fluffy.

In a medium saucepan, heat 1 cup of the cream cheese frosting over low flame until semi-melted and pourable. Pour over bundt cake to cover. With remaining frosting, decorate around bottom edge of cake. Place mango slices and whole walnuts around cake to decorate.

Cinco de Mayo

2009-05-04T17:47:00.000-07:00

“The Battle of Puebla took place on May 5, 1862 near the city of Puebla during the French intervention in Mexico. The battle ended in a victory for the Mexican Army against the occupying French forces. The victory is celebrated today during the festivities of Cinco de Mayo (5th of May).”

This holiday is celebrated by more and more Americans every year. To the first (like myself) and second generation Mexican American, the holiday means a whole lot more than just the remembrence of the Battle of Puebla. The courage and determination shown by the humble and meager Mexican Indians and farmers against the French armies and their artilleries, represent the struggle for equality in society. We teach our children that they can never be anything less than someone else simply because of their heritage and the color of their skin. Un brindis (A toast) to our forefathers for having taught us how to stand up for our rights, ourselves, and our children’s future. Feliz Cinco de Mayo everyone.

Coctel Bandera Mejicana

1 pint Tequila
½ cup lime juice
½ cup sugar
Crushed ice
1 jicama
1 cup green seedless grapes
1 cup cherries

Mix the tequila with the lime juice and sugar. Add crushed ice and mix thoroughly. Serve in tall cocktail glasses. Skewer one green grape, one cube of jicama, and one cherry. To represent the colors of the Mexican Flag, garnish each cocktail with the skewered fruits. Makes 8 servings.

Mexican Bloody Mary

1 ¼ cups tomato juice
½ cup orange juice
2 tablespoons lime juice
1 ½ tablespoons finely chopped onion
½ teaspoon Worcestershire sauce
Salt, cayenne pepper, to taste
1 cup tequila
Ice cubes

Puree all ingredients in blender except tequila. Pour into pitcher and chill in refrigerator for at least 4 hours. Just before serving, blend in tequila. Makes 4 servings.

Dulce de Leche Cupcakes (Con Sombreros!)
(This is not an original. I saw this in a Woman’s World magazine and instantly knew that I had to make them.)

1 box yellow cake mix
1 can (12 ounces) evaporated milk
3 eggs
1/3 cup oil
1 ½ cups dulce de leche (either Hershey’s or La Lechera)

1 ½ cups (3 sticks) butter, room temperature
2 boxes powdered sugar
1 tablespoon vanilla extract
Granulated sugar
Gumdrops in assorted colors
Decorator sprinkles

Preheat oven to 350 degrees. Line muffin cups with cupcake liners. Beat cake mix, milk, eggs, and oil until thickened and smooth, about 3 minutes. Bake 20-22 minutes. Cool on racks 5 minutes.Using a wooden skewer, poke about 5 holes in the top of each cupcake. Drizzle half cup (1 teaspoon at a time) dulce de leche over the tops of each cupcake. Cool completely on racks.Beat butter until fluffy. Gradually beat in powdered sugar. Beat in 1 tablespoon of water, 1 tablespoon of vanilla and 1 cup of the dulce de leche. On medium high, beat until frosting is light and fluffy.

For Sombreros, sprinkle sugar on a piece of waxed paper. Flatten the gumdrop. Place on sugar and sprinkle more on top. Cover with a second piece of waxed paper. Roll out. Use a small round cookie cutter, about 2 inches in diameter, to cut the sombrero brims. Discard scraps. Attach a whole gumdrop to the top with a little frosting. Decorate brims with zigzags and sprinkles. Place on frosted cupcakes. Makes bout 24.

We Have Two Winners!!

2009-05-02T13:21:00.000-07:00

I want to start out by thanking everyone who responded to the contest. Your support of Gloria Chadwick's new cookbook, "Foods and Flavors of San Antonio" was wonderful. The week went by quickly in picking and choosing which recipes I would prepare, photograph and write about on the blog.

It was a long morning re-reading some of the comments and adding names to the "hat" in anticipation of picking two winners. But the task is done and we are ready to make the announcement. Each of these winners will receive a copy of Foods and Flavors of San Antonio Cookbook and a copy of my ebook, Mi Chita's Mexican Chocolate Recipes.

The two winners are: (drumroll please!)

Happy Cook from My Kitchen Treasures and

Arlene from The Food of Love

I hope you enjoyed the weeklong (fabulous) recipes as much as my family and I did. Till next time, Aprovecho.

Cheesy and Delicious Quesadillas

2009-05-01T14:17:00.001-07:00

Quesadillas are so much more than a Mexican grilled cheese. Not only are they easy to prepare and cook, you can make them any darn way you feel like it. The number of fillings are only limited by your imagination.

This is day 5 of Foods and Flavors of San Antonio by Gloria Chadwick. This means you have one more day to enter into the drawing where there will be two winners of Gloria's new cookbook. The winners will also receive a free copy of my ecookbook, Mi Chita's Mexican Chocolate Recipes.

Leave a comment on this post to enter the drawing. Leave a comment and mention Gloria's cookbook on your blog and you will get two chances of winning the book. Just let me know you've done this so that I can enter your name twice. Names will be drawn tomorrow, Saturday the 2nd of May sometime in the pm.

I hope you've enjoyed the recipes I've prepared from Gloria's book. They were simple to make and a delight to the old taste buds. Quesadillas are one dish that is made often here at home. With everyone being on the run all the time, it's easy to get a filling dish into them before heading out the door. Enjoy the recipe and look forward to next week where we will cook up some Cinco de Mayo and Dia de Las Madres dishes. Big hugs to all.

Chicken Quesadillas

6 (8 inch) flour tortillas
1 1/2 cups shredded Mexican blend cheese
1 (4.5 ounce) can diced green chiles, drained
1 cup cooked chicken, shredded
1 small tomato seeded and chopped
3 tablespoons finely chopped green onions
1 tablespoon chopped cilantro
Salsa, guacamole, sour cream - optional

Heat a 10-inch non-stick skillet over medium heat. Lay one tortilla in the skillet. Cook for 1 to 2 minutes or until the tortilla is lightly browned on the bottom. It should be soft and pliable,not crispy.

Flip the tortilla over and sprinkle 1/4 of the cheese, green chiles, chicken, tomato, green onions and cilantro over the tortilla. Cook for 1 to 2 minutes.

Fold the tortilla in half, using a spatula, trying not to spill the fillings out. Press down gently with the spatula. Remove from the skillet and keep warm. Repeat with remaining tortillas.

Cut each quesadilla into thirds. Serve with salsa, sour cream and guacamole, if desired.

Mexican Flag Salad

2009-04-30T20:28:00.000-07:00

Here's my entry for the May 1st Joust.

Mexican Flag Salad

2 heads of broccoli
1 large head of cauliflower
2 packages (12 ounces each) of cherry tomatoes
Pimentos
Jalapeño slivers
1 end-slice of bread

On a rectangle-shaped serving platter, arrange broccoli, cauliflower, and cherry tomatoes in equal portions starting on the left side of platter with the broccoli and ending on the right side with cherry tomatoes.

With a shape knife, cut the end-slice of bread into an eagle shape (or whatever shape you desire) and toast it in the toaster (or in the oven if you think the bread slice might break coming out of the toaster).

In the center portion, the one covered with the cauliflower, position the toasted, eagle-shaped end-slice of bread in the center. Beneath the eagle, form a ½ circle with jalapeño slivers. Decorate with pimento pieces. Position 1 jalapeño sliver by the eagle's beak to represent the snake. Chill in refrigerator till serving time.

Dip:
½ cup sour cream
½ cup mayonnaise

Mix these two ingredients and chill in fridge to allow flavors to mellow, 30 minutes. Add minced onion (or onion powder), chopped cilantro, chile powder, salt, pepper, and a pinch of sugar, all ingredients to taste. Be conservative with the amounts. You can always add more, but you can't take them out!

Fajitas - Texas Style

2009-04-30T13:03:00.000-07:00

Day 4 of Foods and Flavors of San Antonio.

Two of the best Tex-Mex recipes can be found in Gloria Chadwick's new cookbook, "Foods and Flavors of San Antonio". I'm talking about FAJITAS of course. If you haven't tried these delicious bits of savory, sizzling meat you're mising out my friends.

Whenever out-of-town friends and family come to visit, one of their first requests is to either go to a restaurant and order this delicious dish or Bob and I end up making them for a special dinner for them.

Fajitas are a Texas creation. There is a fellow foodie, Sonny Falcon, who is credited with having concocted this wonderful BBQ dish. He is better known as the Fajita King of Texas.

"Sonny Falcon is believed to have operated the first commercial fajita taco stand at a weeklong outdoor event in Kyle, Texas in 1969. He also went to rodeos, fairs, and outdoor festivals selling his fajita taco. An Austin reporter christened him "The Fajita King" and Falcon was able to trademark the name". To read more about the fajita king, click here.

You can't go wrong with Texas-style fajitas. While some "purists" still insist that true fajitas are made only with "skirt-steak", wonderful recipes have evolved using other cuts of beef such as flank and, of course, chicken. Here is Gloria's recipe for beef skirt fajitas. DELICIOUS. I also made some chicken fajitas which is why it's in the picture. But if you want that recipe, either buy the book or leave a comment on this post to enter the drawing for Gloria's cookbook this Saturday.

Beef Fajitas
6 servings

4 garlic cloves, mashed to a paste
1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 tablepsoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
2 garlic cloves, minced
Garlic butter, optional
12 (8 inch) flour tortillas, warmed
guacamole
salsa

In a large bowl, whisk together garlic paste, salt, lime juice, cumin and olive oil.

Add the steak to the marinade, turning to coat it. Cover the bowl and let the steak marinade in the refrigerator for at least one hour.

When ready to cook, grill or broil the steak to desired doneness. Transfer to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the vegetable oil in a 12-inch skillet over high heat. Add the peppers, onion and minced garlic. Cook, stirring, for 5 minutes or until the peppers are softened.

Slice the steak thinly across the grain on the diagonal. Arrange steak slices on a platter with the peppers and onion. Drizzle steak juices over steak.

Fill warmed tortillas with steak, peppers, onions, guacamole and salsa.

Other links to some really interesting information on the history of fajitas:
Fajita History
Cookery Online

Strawberries from Poteet (San Antonio)

2009-04-29T11:55:00.000-07:00

Welcome to day 3 of Gloria Chadwick's Foods and Flavors of San Antonio. You still have 3 days to enter the drawing to win a copy of Gloria's newest cookbook. Remember that the winner will also receive a copy of my ecookbook, Mi Chita's Mexican Chocolate Recipes. AND there will be two winners announced on Saturday. For each comment you leave here or post about in your blog you will have your name dropped into the hat. Just let me know that you've posted and I'll make sure your chances of winning increase.

So now to the food. I wanted to make one of the chocolate recipes I told you about on my chocolate blog from the great new cookbook I got. So I searched through both Gloria's book and the CHOCOLAT book and decided I would concentrate on strawberries (and chocolate of course).

Poteet, Texas lies right outside of San Antonio and is considered part of the metropolitan area of San Antonio. The town is called the Strawberry Capital of Texas because of it's delicious strawberry crops.

Looking through Foods and Flavors of San Antonio, I saw a delicious yet simple recipe for strawberries that was in turn going to compliment the recipe I wanted to do for the chocolate blog.

Aren't these beautiful? I topped them with some mint I've been growing so the arrangement looked so fresh. And the taste? MOUTHWATERING. I bought these strawberries because I planted my strawberry plants a little too late this spring. But once they bear fruit, I will make this recipe again...and again...and again. They are delicious.

Strawberry Blossoms

1 - 16 ounce container large strawberries
1 - 3 ounce package cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon sour cream
Fresh mint leaves

Remove the stems from the strawberries. Cut the tops to form a flat base. Place berries pointed side up on a plate. With a sharp knife cut through the berries in thirds making sure not to cut hrough the base. Slightly open each berry forming the petals.

In a small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. Fill each strawberry with the mixture. If it helps, use a pastry bag fitted with a star tip to do this.
Top with fresh mint leaves.

Be sure and check out my chocolate blog to see the first recipe prepared from "CHOCOLAT".
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Always Remember This:
You don't stop laughing because you grow old,
You grow old because you stop laughing!!!

Day 2 of Foods and Flavors of San Antonio

2009-04-28T12:56:00.001-07:00

Today's featured recipe from Gloria Chadwick's new cookbook, "Foods and Flavors of San Antonio", is enchiladas. This recipe is easy to prepare and quite versatile when it comes to deciding what type of filling you would like to use.

The typical enchilada dishes offered in various restaurants around the Southwest, especially in San Antonio, are filled with either beef or chicken. Some new " Nuevo Latino Cuisine" food establishments have been known to offer this traditional dish with a filling of lobster or crabmeat. They are quite tasty too.

For a sauce, you can use red chile or green chile. However you choose to prepare your enchiladas I'm sure they will be enjoyed by all. Complete the meal with a side dish of Mexican Rice and maybe some refried beans and a simple salad and you will have yourself a memorable meal.

Remember that we will be adding names to the "hat" for a drawing on Saturday for two of Gloria's cookbooks. The winners will also receive a copy of my ecookbook Mi Chita's Mexican Chocolate Recipes. So get yourself to the kitchen and enjoy making this wonderful dish of enchiladas.

Beef Enchiladas

1 pound lean ground beef
1 small onion, diced
1/4 teaspoon ground cumin
1 1/2 teaspoons chili powder
2 (10 ounce) cans red enchilada sauce
1/4 cup vegetable oil
12 (6 inch) corn tortillas
2 cups shredded Monterrey Jack cheese, divided

Preheat oven to 350 degrees. Ligtly spray a 13 x 9 inch baking pan with non-stick cooking spray and set aside.

In a medium saucepan, brown ground beef with the onion over medium-high heat. Season with cumin and chili powder while meat is still cooking. Place 1/2 cup of the enchilada sauce in a shallow pie plate and set aside.

Add oil to a 12 inch skillet and heat for 2 minutes over medium heat. Using tongs, fry each tortilla (one at a time) for 3 seconds per side.Drain on paper towels and set on a paper plate.

Dip each tortilla in the sauce and set on a separate plate. Once done, fill each tortilla with the beef mixture and cheese and roll tightly. Place seam side down in prepared baking dish. Top with remaining enchilada sauce and sprinkle with cheese. Cover dish with foil and bake for 30 minutes.

Uncover and bake an additional 5 to 10 minutes to brown the cheese.

"Foods and Flavors of San Antonio"

2009-04-27T08:56:00.001-07:00

This week is all about Gloria Chadwick's newest cookbook, Foods and Flavors of San Antonio. By now, most of you have seen the promotions on this excellent cookbook from other food bloggers: Reeni from Cinnamon, Spice and Everything Nice, Megan from Megan's Munchies, and of course the wonderful and illustrous Tiersa ( I call her Cheffy) from Chef Bliss.

We all believe that Gloria's cookbook is a wonderful representation of the array of Tex-Mex food indicative of the mouth-watering cuisine available in San Antonio. The recipes are simple and easy to prepare, leaving any foodie enthusiast without a reason not to indulge in a cultural delight that is and has been sweeping the nation with the ever increasing numbers of the Mexican-American population.

Gloria is not new to the publishing world. She has published a multitude of books ranging from cooking, to writing, to the metaphysical. She's an outsanding researcher, writer and humorist. Owning one of her books will list you in an elite group of people that recognize the benefits of sharing in her knowedge.

Here's where I come in. I have two Foods and Flavors of San Antonio books to give away. I don't do Twitter and my Facebook page is mostly for family - sometimes it's the only way to keep in touch with hard to reach brothers, sisters, nieces and nephews.

Each day this week I will post in reference to Gloria's cookbook. All you have to do is leave a comment and your name will be dropped in the "hat". Write a post about Gloria's book in your own blog and or put up a picture of the book with a link to her blog and you will get an added opportunity to win a copy of her cookbook. Just drop me a note telling me what you've done.

Tell you what. Since Gloria and I share a love of both chocolate and coffee (oh yeah, and Kahlua) I'll go a step further. The winner of each copy of Foods and Flavors of San Antonio will also receive a copy of my ebook, Mexican Chocolate Recipes. Can't beat that. Two for the price of one. I'm not trying to self-promote here, I just would like to encourage you to experience the joy of cooking Mexican. Gloria's cookbook will help you do that.

The two recipes I have made from Gloria's book are Kahlua Cookies and Kahlua Coffee.
Kahlua Coffee

2 cups hot, strong coffee
1/2 cup tequila
1/2 cup Kahlua
1 teaspoon vanilla
2 tablespoons dark brown sugar
2/3 cup heavy cream

Brew the coffee in a coffee maker.
Add the tequila, Kahlua and vanilla to the coffee in the carafe. Stir well to mix.
Add the sugr and stir until it is completely dissolved. Pour into cups and drizzle in the cream. Serve hot.
Variations: To make Cool Kahlua Coffee, place the prepared coffee in te refrigerator for 20 minutes, then pour into cups and drizzle the cream. Serves 4.

Kahlua Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup brown sugar
3/4 cups cocoa
1/2 cup butter, melted
1/4 cup vegetable oil
1/4 cup Kahlua
1 teaspoon vanilla
4 large eggs
Confectioners' Sugar

In a large mixing bowl, combine flour, baking powder, salt, sugar, brown sugar and cocoa.
In a separate medium-size bowl, whisk together the melted butter, oil, Kahlua, vanilla and eggs.
Pour the liquid mixture into the dry ingredients. Mix well. Chill the dough 12 hours or overnight.
When ready to bake, preheat the oven to 350 degrees. Lightly butter a cookie sheet of lay a sheet of parchment paper on the cookie sheet to prevent sticking. Sprinkle confectioners' sugar on a plate.
Using a melon baller or a small cookie scooper, make 1 cookie at a time rolling it in the powdered sugar before placing it on the prepared cookie sheet.
Place cookies about 1 1/2 inches apart on sheet. Bake 10 to 12 minutes or just until the cookie is set and the centers are not liquid. Do not overbake. When the cookies are cooled, they will puff and crack. Cool 5 minutes on a cooling rack then remove cookies and place on a plate. Do not stack cookies for at least 1 hour.

Yields 3 dozen.

You can enter as many times as you wish, the more the merrier. The winners will be announced on Saturday, May 2nd. Good Luck!

Back to Normal

2009-04-25T15:58:00.000-07:00

I hope everyone had a lovely Easter. Lot's of cooking, lot's of family and lot's of love.

The last three weeks of my being out of the foodie blogosphere have kept me pretty busy...and tired I might add. With the arrival of our newest addition to the Cordero family, Frida Isabella, the Cordero family gathered together to celebrate.

Being a "Twilight" fan, I've announced to the family that I will be calling her Bella. She's such a precious little thing.

We went though a lot of cooking, and yes, drinking, though I kept my consumption in moderation I'm happy to add. But when you have only half of the Cordero clan and they equal about 30 people, it adds up to alot of work. I'm no spring chicken anymore!!

I was overjoyed to have my nephew Joel (from Ohio) and his 4 year old son Chase stay with us. They were a joy and a tremendous help in everything from cooking to cleanup.

Here's Chase helping decorate our "Baby - Easter" cupcakes. This is Chase's first visit to El Paso and he tells me he wants to come back. He was an excellent help and tells me wants to be a cupcake baker when he grows up. Must be in the genes.

Here are Chase and Lily passing out Easter eggs on Sunday. Brian and Lily had made all those confetti eggs (cascarones) the week before and added a bunch of candy-filled plastic eggs to the basket. The kids loved it. So did the grown ups.

The last of the family left on Thursday, April 16th and early on Friday, the 17th, Lily had her surgery. It was a long day, a long day indeed.

A week went by and we returned to the doctor (yesterday) for her post-op appointment. He assures us that he has removed all abnormal cells and that she is healing quite well. Must have been that homemade chicken soup I posted about. Or was it the waffles? Or the meatloaf? Maybe it was the smoothies?

Speaking of my last post - the one about the chicken soup - I called my daughter the joy of my life; my son Mikey the light of my life; Bob the love of my life. Oops...I left out Jennifer, my wonderful daughter-in-law.

She called and asked,"What am I?" I must admit that I hadn't really quite thought of how I actually felt other than I love her just as much as my kids. I realized that she's become quite an inspiration to me. Jenn is smart (quite intelligent), creative (an avid knitter and cake decorator), a business woman, an excellent wife, daughter, sister, friend and cook. And more than anything, she knows how to be frugal. This particular attribute came in handy when she and Mikey first got married and they hadn't quite graduated from UTEP. Now, they both have their degrees and are doing very well in their chosen professions (which of course is in the computer sciences field). I'm very proud of my son and daughter. But I am also very proud of my daughter-in-law and Lily's better half Brian too. You can talk all you want about how "bad" the younger generation is, but in my experience, all they need is love, understanding, direction, support and knowing that you will always be there for them. Two out of the four have their degrees. Lily and Brian should have theirs within the next two years.

So Jenn, when you wonder where you fit in to my little pyramid of love within the family, please know that you have been an inspiration to me. You've always made yourself available when I need to rant or bounce an idea off of someone. You've always been there. THANK YOU. I love you too. (Thanks for picking out all of my B-day, Mother's Day and Christmas presents too!)

So folks, I hope I've brought you up to speed with everything that's gone on the last few weeks.

Next week will be devoted to Gloria Chadwick, an excellent author, foodie, and friend. I have a couple of her cookbooks, Foods and Flavors of San Antonio, that I will be giving away. So be sure and check back on Monday as I come up with an activity you all can participate in to earn a chance at acquiring a copy of this great cookbook.

Till next time, big hugs to all.

Homemade Chicken Noodle Soup

2009-04-20T21:42:00.001-07:00

This week, I thought I'd concentrate on comfort foods. The first one that came to mind was homemade chicken noodle soup. Not only was this perfect for me but also for my daughter - Lily. Some of you may know that she just had surgery last Friday, and this is Monday, and she's still trying to recover from the whole experience.

The surgery went well - the doctor assured us that all abnormal pre-cancerous cells had been removed. I thank God and all who had her in their prayers and good thoughts. I think the hard part was trying to come out of the anesthisia afterwards. She opened her eyes and had a panic attack. The doctors checked her vitals immediately because she kept saying something was wrong with her chest and she started hyper-ventilating. All of her vitals were fine. She just panicked. We've spent the last few days trying to keep her calm and help get stronger as her body eliminates the last of the anesthesia. My baby girl is a tiny little thing. She's 5 foot one inch and weighs 92 pounds. Oh, she can eat like a horse, but her body chemistry burns it all off. She's a type A personality.

So, it's comfort food this week. Nothing fancy - nothing difficult. Just tasty, delicious, filling and nourishing.

All good and natural ingredients. I want to take this opportunity to thank all of you wonderful and loving foodie friends in the blogosphere that extended good wishes to my daughter. She's the joy of my life, just as her brother, my darling Mikey is the light of my life. No, I'm not leaving my honey Bob out of the picture. Bob is the love of my life. You guys, my best friends in the foodie world are my family. I love you all and I thank you from the bottom of my heart.

Homemade Chicken Noodle Soup

2 large chicken breasts
2 tablespoons olive oil
sea salt
fresh ground black pepper
1 (32 ounce) carton chicken broth
4 carrots, diced
3 celery stalks, diced
1 small onion, sliced
1 (14.5 ounce) can diced tomatoes with green chiles
1/2 cup stewed tomatoes
1 teaspoon cumin
sea salt and black pepper to taste
2 tablespoons minced jalapeno peppers
1 cup wide egg noodles

Drizzle olive oil and season chicken breasts with salt and pepper. Roast for 45 minutes in a 350 degree oven. Remove and allow to cool.

In a large soup pot, heat tablespoons olive oil and saute onions, carrots and celery for 5 minutes.
Add the chicken soup stock and enough water to fill pot 2/3 full. Add tomatoes. Season with cumin, salt and pepper. Simmer while the chicken roasts in the oven.

Cut cooled chicken into semi-large bite size pieces and add to soup. Add noodles and simmer for 15 minutes. Makes 6 servings.

Easter Feast

2009-04-06T08:18:00.000-07:00

Hello everyone. I know I've been gone for a while and I will probably be gone again for the next couple of weeks. I have a lot of family coming into town to celebrate the arrival of our latest addition to the Cordero Family - Frida Isabella Caldera-Cordero, born April 2nd, 6 pounds and a few ounces. Congratulations to my nephew Robbie and his lady Lydia. Job well done. She's gorgeous. After the family leaves, my daughter Lily will be having surgery on the 17th. So life is hectic right now. But as I wait for Bob to come back from running some errands before we take off to do the shopping for our family get together, I thought I'd share "last" year's Easter feast with you.

May you all have a lovely Easter Day with your family and friends. A wonderful time of hope and renewal. My love to all of you.

Strawberry - Lemonade Cooler

1 (12 ounce) can frozen lemonade
6 cups ice
1 cup fresh or frozen strawberries
3 tablespoons sugar
2 cups fruit juice (like white grape)

Blend lemonade, ice, strawberries, and sugar until smooth. Chill. Add juice to mixture right before serving. Serve drink over ice.

Glazed Pork Tenderloin

3 tablespoons jalapeno pepper jelly
2 tablespoons tequila
2 tablespoons pineapple juice
1 teaspoon orange zest
2 (1 pound each) pork tenderloins
3 medium firm peaches, sliced in halve, pits removed
2 tablespoons olive oil

In a small bowl, combine jalapeno jelly, tequila, juice and zest. Mix until well combined. Season tenderloin with salt and pepper. Coat pork with olive oil.Cook over hot coals until grill marks develop on all sides.Move pork to cooler side of grill. Coat pork with glaze and cover grill. Turn meat every 5 to 6 minutes and re-glaze. Cook until internal temperature reaches 150 degrees. Brush glaze on cut peaches and grill cut side down. Grill about 5 minutes.

Sweet Potato Soufflé

1 (29 ounce) can cut sweet potatoes in light syrup
1 (8 ounce) can crushed pineapple, drained
1 large egg
3 tablespoons butter, softened
1/2 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon nutmeg or cinnamon
pinch of salt
1 cup miniature marshmallows

Heat sweet potatoes over medium heat. Drain. In mixing bowl, whisk sweet potatoes, pineapple, egg, butter, vanilla, milk, nutmeg and salt.Divide mixture into 4 custard cups that have been sprayed with non-stick cooking spray.Place cups on a baking sheet and bake for 30 minutes in a 350 degree oven.Sprinkle miniature marshmallows over each cup and return to oven. Continue baking for 10 more minutes until lightly browned.

Individual Layered Salad with Green Chile Ranch Dressing

Shredded lettuce
Chopped tomato

peeled and diced cucumbers
croutons
Sliced olives
Sliced sweet onion
diced avocado
Shredded Asadero cheese

Set out all cut vegetables and allow everyone at the table to create their own layered salad.Prepare dressing two hours before serving and allow to chill in refrigerator.

Green Chile Ranch Dressing

1 cup buttermilk ranch dressing
1 (4 ounce) can chopped green chiles
1/4 cup milk
Pinch of salt

Combine all ingredients in food processor or blender and blend until smooth. Chill until time to serve.

Lemon Mousse Easter Cupcakes

1 box deluxe lemon flavored cake mix
1 (12 ounce) tub prepared whipped topping
1 (21 ounce) can lemon cream pie filling
1 tablespoon lemon zest
jelly beans, green edible cake glitter, or green tinted shredded coconut

Prepare cake mix for cupcakes as per package instructions. Cool completely.Combine whipped topping, lemon pie filling, and lemon zest by gently folding together until well combined. Using a large star tipped pastry bag, fill with prepared whipped topping.Frost the tops of cooled cupcakes. Decorate as desired.

Come to my chocolate blog to find out how to make "CASCARONES". These are confetti filled eggs everyone enjoys here in the southwest.

Mashed Potato and Picadillo Pie

2009-03-23T14:07:00.001-07:00

At first glance this looks like a Shepherd’s Pie and maybe it is…but with a twist. The traditional Shepherd’s Pie consists of ground lamb. This one is made with ground beef. I guess you could call it the Poor Man’s Shepherd’s Pie. The ground beef is cooked with diced onion, diced tomatoes, garlic, green chile, and spices to your heart’s content.

Of course it is still topped with a thick layer of mashed potatoes flavored with butter, cream, salt and pepper. On top of the potatoes sprinkle some shredded cheddar cheese, or whichever cheese suits your fancy.

After layering the picadillo (ground meat mixture), the potatoes and the shredded cheese, bake in a 350-degree oven for about 35 to 40 minutes, until the potatoes are slightly browned and the cheese is melted. Make some Pico de Gallo and top it off when it comes out of the oven. This is not a heavy dish, but rather a hardy one and inexpensive. Enjoy.

Pico de Gallo

4 medium tomatoes, chopped
6 green onions, chopped with some of the tops
2 to 3 jalapeños, seeded and chopped
1 ½ tablespoons olive oil
1/3 cup fresh cilantro, chopped
Salt and pepper to taste

Blend all ingredients and stir well. Chill before serving. Makes 2 cups.

Simple Picadillo

1-pound ground beef
1 small onion, diced
½ cup diced tomatoes
½ cup green chile, chopped
1 stalk celery, chopped
half a packet of taco seasoning
Salt, pepper, garlic, cumin to taste

Brown ground beef until no longer pink. Add remaining ingredients and continue cooking until onion and celery are soft.

May Your Blessings Outnumber

2009-03-16T17:41:00.000-07:00

The shamrocks that grow.
And may trouble avoid you
Wherever you go.

Saint Patrick's Day Toasts

May your fire be as warm as the weather is cold.

As you slide down the banisters of life may the splinters never point the wrong way.

May you get all your wishes but one,
So you always have something to strive for.

May your neighbors respect you,
Troubles neglect you,
The angels protect you,
And Heaven accept you

May the best day of your past be the worst day of your future.

An old Irish recipe for longevity:
Leave the table hungry. Leave the bed sleepy. Leave the bar thirsty.

May you have the hindsight to know where you've been,
The insight to know where you are,
and the foresight to know when you've gone too far.

May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.

May God bring good health to your enemies enemies.

Irish Coffee or Tea

Brew a strong cup of your favorite coffee or tea and instead of adding cream and sugar to your cup, add a half jigger (about 1/2 ounce) of Bailey's Irish Cream. It's smooth and tasty. Sip, don't gulp. Enjoy the flavor of Ireland...even if you're not Irish.

Corned Beef Brisket

2009-03-09T14:12:00.000-07:00

Corned Beef Brisket with Warm Tomato Salsa

1 (3 pound) corned beef brisket
1 (8 ounce) can diced tomato1
4 ounce can chopped green chile
1 fresh jalapeno, seeded and finely chopped
1 small onion, cut into thin slices
2 stalks of celery, chopped
1 medium carrot, sliced thin
salt, pepper, garlic powder
2 tablespoons olive oil

Put brisket in Dutch oven and cover with water. Sprinkle the pickling spices included in the corned beef package over the brisket. Bring to a boil over medium-high heat. Reduce to a simmer and simmer for 60 minutes per pound, in this case, 3 hours for a 3 pound brisket.

In the meantime, heat olive oil in large skillet. Saute onion, celery, jalapenos, carrot slices, and green chile until vegetables wilt. Add diced tomato. Season with salt, pepper, and garlic powder to taste.

Over low heat, cook the tomato mixture for 15 to 20 minutes. If mixture begins to dry out, add a couple of tablespoons of the liquid cooking the brisket.

When brisket is done and tender, allow to rest, covered with foil, for 15 minutes. Slice thinly and serve with warm tomato salsa.

Corned Beef

Each year, thousands of Irish Americans gather with their loved ones on St. Patrick's Day to share a "traditional" meal of corned beef and cabbage.
Though cabbage has long been an Irish food, corned beef only began to be associated with St. Patrick's Day at the turn of the century.
Irish immigrants living on New York City's Lower East Side substituted corned beef for their traditional dish of Irish bacon to save money. They learned about the cheaper alternative from their Jewish neighbors.
http://www.history.com/content/stpatricksday/symbols-and-traditions

Shamrock Cookies

2009-03-05T11:58:00.000-08:00

No, I'm not Irish, but I once had a wonderful friend who was Irish through and through. His name is Patrick Bresnan. He now works in New York. But in the years that our lives were connected, we never once neglected to celebrate Saint Patrick's Day.

His day would start off by going to early morning mass. He would arrive at our place of employment where he knew his friends and co-workers would be ready to celebrate his birthday. Yes, his birthday is March 17th, being Irish, he was named after his patron saint.

The rest of us would be sporting green hair, clothing, shamrocks, you name it. A wonderful luncheon of corned beef and cabbage, a huge birthday cake, Irish coffee and Celtic music playing in every corner of the building would permeate the day. Those were wonderful times. I miss them and my friend dearly.

So, even though I'm not Irish, I still celebrate Saint Patrick's Day. My love of history and anthropology have given me an appreciation of the gifts all cultures have to offer.

So for today, enjoy these delicious butter cookies made with my Mother's "Galletas de Mantequilla" recipe.

Butter Cookies

1 cup (2 sticks) softened butter
½ cup sugar
1 teaspoon vanilla
2 to 2½ cups flour

Cream butter and sugar together. Add vanilla. Slowly, add flour and knead to combine well.
Chill dough in refrigerator for 30 minutes for easier handling. Roll out a small portion of the dough between two pieces of wax paper to ¼ inch thickness.
Dip cookie cutter in flour and cut out desired shapes.
Bake on an ungreased cookie sheet for 10 to 12 minutes (middle of oven) at 325°. If desired, before chilling dough, add food coloring during the mixing process. Also, after cutting with cookie cutters, you may sprinkle shapes with colored decorating sugars.
Makes about 1 ½ to 2 dozen, depending on size of shapes cut.
For the rainbow cookies, I used a round cookie cutter and then cut each in half before baking. The shamrock cookies, I sprinkled green sugar srinkles before baking. I used royal frosting to decorate the cookies. White as a base for the rainbow cookies and green tinted frosting for the shamrocks. Use M & M minis for the rainbow bands.

Royal Frosting
1 pound (1 box) confectioners sugar (powdered sugar)
6 tablespoons Wiltons Meringue powder
6 tablespoons (about 1/3 cup) water
paste food coloring, if desired

Mix all ingredients in electric mixer for 7 minutes.

The Shamrock

The shamrock, which was also called the "seamroy" by the Celts, was a sacred plant in ancient Ireland because it symbolized the rebirth of spring. By the seventeenth century, the shamrock had become a symbol of emerging Irish nationalism. As the English began to seize Irish land and make laws against the use of the Irish language and the practice of Catholicism, many Irish began to wear the shamrock as a symbol of their pride in their heritage and their displeasure with English rule.
http://www.history.com/content/stpatricksday/symbols-and-traditions

Foods and Flavors of San Antonio, A Cookbook

2009-02-25T10:43:00.000-08:00

Foods and Flavors of San Antonio was written and developed by Gloria Chadwick, foodie extraordinaire. The cookbook prefaces the many wonderful Tex-Mex recipes – 242 to be exact - with a delightfully written overview of the city of San Antonio, Texas. Her excitement and fascination of her new hometown comes through in her vivid descriptions of the multitude of attractions the city has to offer both visitors and San Antonio natives. Her appreciation for the town could very well make her an ambassador for San Antonio.

Within the pages of this book, readers experience a wide range of attractions and are offered online links to further explore the unique areas of this exciting city. No need for maps and pamphlets here.

The Alamo, The Mission Trail, The Water Garden, El Mercado, The Riverwalk, Mariachi music and most of all the food.

The cookbook portion of Foods and Flavors of San Antonio offers its’ readers a delicious cross section of the finest Tex-Mex cuisine San Antonio is well known for.

A wide array of deliciously seasoned dishes will entice everyone from the novice to the more experienced cook in preparing recipes with a Texas – Southwestern – Mexican flair.

Some of the recipes that caught my eye were: Breakfast Tacos, Cheese and Potato Stuffed Poblano Chiles, Chimichangas, Chipotle Chicken, Margaritas, Mexican Mocha, Churros and Fabulous Flan. These are a sample of some of the most delectable recipes you will find within the pages of Foods and Flavors of San Antonio. The recipes are well written and easy to follow with readily available ingredients.

The cookbook makes an excellent addition to any cookbook enthusiast’s collection. I strongly recommend the purchase of Foods and Flavors of San Antonio. It makes an outstanding gift for the “chef” in the family.

My congratulations to Gloria: a knowledgeable writer, teacher, author, and marvelous foodie friend.

In honor of Gloria’s distinct appreciation for her Kahlua, I decided to make the Kahlua Cookies and Kahlua Coffee recipes found in her cookbook – and I’m NOT sharing!

Kahlua Coffee

2 cups hot, strong coffee
1/2 cup tequila
1/2 cup Kahlua
1 teaspoon vanilla
2 tablespoons dark brown sugar
2/3 cup heavy cream

Brew the coffee in a coffee maker.
Add the tequila, Kahlua and vanilla to the coffee in the carafe. Stir well to mix.
Add the sugr and stir until it is completely dissolved. Pour into cups and drizzle in the cream. Serve hot.
Variations: To make Cool Kahlua Coffee, place the prepared coffee in te refrigerator for 20 minutes, then pour into cups and drizzle the cream. Serves 4.

Kahlua Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup brown sugar
3/4 cups cocoa
1/2 cup butter, melted
1/4 cup vegetable oil
1/4 cup Kahlua
1 teaspoon vanilla
4 large eggs
Confectioners' Sugar

In a large mixing bowl, combine flour, baking powder, salt, sugar, brown sugar and cocoa.
In a separate medium-size bowl, whisk together the melted butter, oil, Kahlua, vanilla and eggs.
Pour the liquid mixture into the dry ingredients. Mix well. Chill the dough 12 hours or overnight.
When ready to bake, preheat the oven to 350 degrees. Lightly butter a cookie sheet of lay a sheet of parchment paper on the cookie sheet to prevent sticking. Sprinkle confectioners' sugar on a plate.
Using a melon baller or a small cookie scooper, make 1 cookie at a time rolling it in the powdered sugar before placing it on the prepared cookie sheet.
Place cookies about 1 1/2 inches apart on sheet. Bake 10 to 12 minutes or just until the cookie is set and the centers are not liquid. Do not overbake. When the cookies are cooled, they will puff and crack. Cool 5 minutes on a cooling rack then remove cookies and place on a plate. Do not stack cookies for at least 1 hour.

Yields 3 dozen.